Winter Vegetables

Spring is supposedly in full bloom here, as I look out the window at the fresh fallen snow on the ground. I thought I would write down my winter vegetable recipe, because honestly warm starches sound really good right now.  So does more sleep but that's just the Monday morning coming out in me.  Right now I so want to be cuddled up in my warm blanket reading a good book, but instead I am on the train riding to work. So I am day dreaming of my vegetables. (I know! I so need a more exciting life!)
I use carrots, parsnips, turnips, yams, butternut squash and onions. (purple or yellow or white, eh that's your call)
Peel the the vegetables.
Cut everything in unique pieces, if you roll the carrot and parsnips as you cut them, they make a triangular shape.  Cut the yams, squash and turnips in rectangles, cubes or triangles.  Cut the onions in cubes, about 1/2 inch in size.  You basically want everything to be about the same size 1 to 2 inches so they cook evenly but different shapes add variety.
Place the vegetables on a cookie sheet that has a tablespoon of flax oil spread evenly on it. (don't want anything to stick!)

Torani Classic Hazelnut Syrup

Next pour an 1/8 cup of Torani Classic Hazelnut Syrup on the vegetables and then  sprinkle a teaspoon of salt on the vegetables.

Cook in the oven at 375 degrees until the vegetables are tender.  About 25 to 30 minutes.
The neat part about the different shapes is the ends will be slightly crisp and the middle will be tender.
Easy to make and taste great.   The syrup really makes it kick.
If you are trying to cut back on your sugar intake, use the SugarFree syrup or use Xagave syrup.  This is awesome stuff, I use it in everything as my sweetener.   Learn more about it at www.xagave.com/Agave, 

xagave syrup