Roasted Root Vegetables

The very definition of warming fall and winter fare, root vegetables are earthy and sweet when slowly roasted.

Roasted Root Vegetables
Serves 4 as a main course, 8 as a side dish

1/2 pound beets, peeled and cut into wedges
1/2 pound parsnips, peeled and cut into 2-inch chunks
1/2 pound baby carrots, peeled (or 3/4 pound carrots cut into 2-inch chunks)
1/2 pound baby potatoes, cut in half
1 red onion, cut into wedges
1 head of garlic, cloves separated and skinned
1 tablespoon warmed maple syrup (or a few drops stevia)
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 pound cremini mushrooms, cleaned and cut in half
Sea salt
Freshly-ground pepper