Roasted Roots

For the past couple of years I've snapped up this bag of root vegetables from Harmony Valley Farms whenever I see it at Whole Foods. Something about this (relatively) local, organic grower makes the most delicate and savory little carrots and turnips. The bag also includes parsnips, rutabegas, celeriac, and, on ocassion, sunchokes. Beautifully colorful varieties of carrots and turnips, too, not the old wan standbys. If we lived in Madison, I'd be hopping on their CSA membership. Unfortunately they don't seem to deliver to Chicago. Another reason to love them, this tasty marinade for roasting they included on the package. This beats my plain old olive oil rub down any day.

2 T olive oil
2 T maple syrup
2 T tamari (wheat free)
1 bag of "soup mix" root vegetables, chopped into 3/4" pieces
2 t dried thyme

In a medium bowl, combine oil, maple syrup, tamari and thyme. Toss root vegetables in oil mixture and spread evenly in a roasting pan. Roast at 450 degrees for 45-60 minutes.

(Could also use ginger instead of thyme.)