Serves 6­-8

INGREDIENTS:

• 2 butternut squashes, peeled and sliced into wedges
• 3 parsnips, peeled and sliced into 1­inch pieces
• 3 sweet potatoes, cut into wedges
• 3 carrots peeled and sliced into 1­inch pieces
• 2 red onions, peeled and cut into wedges
• 8 cloves of garlic, peeled
• 1 tsp kosher salt
• 1 tsp pepper
• 1 TBSP Grade A (Dark) maple syrup
• 4 cinnamon sticks
• ¼ tsp ground cardamom
• 6 whole star anise
• 3 TBSP olive oil
• 2 TBSP fresh thyme, minced (thick woody stems removed)

DIRECTIONS:

Preheat oven to 400. In a large mixing bowl, mix the vegetables, salt and pepper with enough olive oil just to coat.

In a separate bowl, mix together the cinnamon, cardamom and star anise.

Put the vegetables in a roasting pan and bake for 25 minutes.

Add the spice mixture to the vegetables, then add maple syrup. Stir well and continue to roast another 10­-15 minutes until the vegetables are tender.

Stir in fresh thyme and pour over the cooked vegetables. Serve immediately.

Use Organic and NON-GMO ingredients where possible.

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