parsnips, peeled and chopped into chunks similar size to fingerlings
large yellow onion, diced
fresh rosemary, leaves chopped
each softened butter and olive oil
each salt and pepper
thinly sliced green onion
Preheat oven to 450°F (230°C). Bring potatoes to a boil in a large pot and cook, 5 min. Drain potatoes, rinse with cold water and cut in half lengthwise.
Place potatoes in a bowl and stir in carrots, parsnips, onion, maple syrup, rosemary, butter, oil, garlic, salt and pepper. Transfer vegetable mixture to a baking sheet, and bake on lower rack of oven for 20 min., stirring halfway through. Garnish with green onions.
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