Maple-Balsamic Root Vegetable “Fries”

Ingredients

• 3 large carrots, peeled and cut into 1⁄4-inch-thick sticks, 2 to 3 inches long
• 1 medium celery root, peeled and cut into 1⁄4-inch-thick sticks, 2 to 3 inches long
• 2 medium parsnips, peeled and cut into 1⁄4-inch-thick sticks, 2 to 3 inches long
• 2 medium golden beets, peeled and each cut into 8 wedges
• 5 sprigs fresh thyme
• 2 tablespoons extra virgin olive oil 1 tablespoon pure maple syrup
• 1⁄2 teaspoon balsamic vinegar Sea salt
• Freshly ground black pepper

Instructions

1. 1
   Set racks in the upper and lower thirds of the oven and preheat the oven to 425oF. Line two rimmed baking sheets with parchment paper.
2. 2
   In a large mixing bowl, combine the carrots, celery root, parsnips, beets, and thyme sprigs. Add the oil and mix to thoroughly coat the vegetables.
3. 3
   In a small mixing bowl, combine the maple syrup, vinegar, 1⁄2 teaspoon of salt, and 1⁄8 teaspoon of pepper; mix well. Pour the mixture on the vegetables and toss to coat.
4. 4
   Arrange the vegetables in single layers on the two baking sheets. Roast on separate racks for 20 minutes.
5. 5
   Remove them from the oven and, using a spatula, flip the vegetables. Return the sheets to the oven, switching their positions (upper rack and lower rack). Roast until the vegetables are light brown and caramelized, an additional
6. 6
   15 to 20 minutes.
7. 7
   Discard the thyme sprigs, season with salt and pepper, and serve.