This recipe comes from Rancho La Puerta’s amazing cookbook!

Ingredients:
1/4 tspn cayenne pepper
1/4 tspn cinnamon
1 tspn whole dried thyme leaves
salt and pepper to taste
1 parsnip, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
3 sweet potatoes cut into large chunks
2 potatoes (I added white potatoes to the recipe but they were not in the original) cut into large chunks
1 medium turnip
4 large shallots, peeled and cut in half
olive oil
1 tblspn balsamic vinegar
1 tspn agave nectar
2 cloves garlic, minced

Directions
Pre-heat oven to 400 degrees
– Mix all spices in a bowl- you can grind together if you like but this is not necessary
– Place all vegetables on a large baking dish and sprinkle with olive oil and about 1 tblspn of the spice mixture
– Toss together to coat the vegetables and then spread them in a single layer on the dish
– Bake for about 45 minutes or until tender
– Remove from oven and drizzle with balsamic vinegar and agave nectar
– Sprinkle garlic on top and stir everything together to coat evenly (the recipe calls for the garlic raw but you may want to sauté it for a few minutes which is what I chose to do!)