Ingredients

• 2-3 medium Carrots
• 2 medium Parsnips
• 1-2 small Red Beets
• 3-4 small Potatoes (e.g., Yukon Gold or red)
• 3 tbsp Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• 1 tbsp Fresh thyme, chopped
• 1/4 cup Pure Quebec maple syrup
• 1-2 tbsp Fresh (or frozen) spruce tips, finely chopped
• 1 tsp Apple cider vinegar (optional)

Instructions

1. 1

   Preheat oven to 200°C (400°F). Wash, peel, and cut all root vegetables into similar-sized pieces (about 1 inch / 2-3 cm).

2. 2

   In a large bowl, toss the cut vegetables with 2 tablespoons of olive oil, salt, pepper, and chopped fresh thyme. Ensure they are well coated.

3. 3

   Spread the vegetables in a single layer on a large baking sheet lined with parchment paper. Roast in the oven for 30 to 40 minutes, or until tender and slightly caramelized, flipping halfway through.

4. 4

   While the vegetables are roasting, prepare the glaze: in a small saucepan, combine the maple syrup, finely chopped spruce tips, the remaining tablespoon of olive oil, and apple cider vinegar (if using). Bring to a gentle simmer, then remove from heat. Taste and adjust seasoning if needed.

5. 5

   Once the vegetables are roasted, transfer them to a large bowl (or use the baking sheet if it's large enough). Pour the glaze over the vegetables and toss gently to coat them evenly.

6. 6

   Return the glazed vegetables to the oven for an additional 5 to 7 minutes to allow the glaze to slightly caramelize. Serve immediately.