Sweet Roasted Vegetables

Ingredients:

1 lb sweet potatoes, 3 cups peeled,cubed
1 ½ cups parsnips, cut in ½ slices”
1 ½ cups butternut squash, peeled, cubed
1 fennel bulb, sliced in thin wedges
1 cup baby carrots, whole or sliced
1 cup pearl onions or shallots, sliced
1 tablespoon soy butter or oil
½ teaspoon sea salt
¼ teaspoon paprika
1 tablespoon maple syrup or honey
1 teaspoon lemon juice

Directions:

1. Preheat oven to 450°
2. Combine first 8 ingredients in a large bowl; toss well.
3. Spread vegetables in a prepared non-stick roasting pan or dish.
4. Bake at 450° for 50 minutes or until vegetables are tender.
5. Drizzle with maple syrup and lemon juice; toss and bake an additional 5-10 minutes until golden and glazed.