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Title: Autumn Roasted Vegetables
Categories: Vegetarian
Yield: 4 Servings

1 lg Red onion;
- cut into 1/2" pieces
3 lg Carrots;
- cut into 1/2" slices
8 oz Brussels sprouts;
- trimmed, halved
2 Parsnips; peeled,
- cut into 1/4" pieces
1/2 sm Cauliflower;
- cut into 1" florets
1 tb Pure maple syrup
1 tb Low-sodium tamari
1 tb Olive oil
1 tb Rice vinegar
1 ts Dijon mustard
1 ts Dried thyme
1/4 ts Ground rosemary
1/4 ts Ground dried sage
3 tb Water
Salt
Black pepper; freshly ground

Preheat the oven to 400?F. Lightly oil a 9x13" baking dish. Arrange
the vegetables in a single layer in the prepared baking dish.

In a small bowl, combine the maple syrup, tamari, olive oil, vinegar,
mustard, thyme, rosemary, and sage. Stir until well blended, then
stir in the water, and pour over the vegetables. Seasn to taste with
salt and pepper. Cover the baking dish tightly and bake for 30
minutes, then stir the vegetables gently and continue baking,
uncovered, until the vegetables are tender when pierced with a fork,
about 20 minutes longer. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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