1 butternut squash, peeled and cut into 1-inch pieces
2 medium white turnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 tablespoons maple syrup
2 tablespoons olive or vegetable oil
PREHEAT oven to 425°F.
COMBINE vegetables and oil in large mixing bowl; toss until vegetables are evenly coated.
SPRINKLE with salt and pepper and toss again.
SPREAD vegetables out evenly on large baking sheet with sides. Roast for 20 to 25 minutes, stirring occasionally, or until browned and tender.
DRIZZLE with maple syrup and toss to coat.