Use any combination of hardy vegetables.
Prep Time: 20 minutes
Bake Time: 60 minutes
Yield: 6 servings
1/2 cup butter OR margarine, melted
2 tablespoons Karo® Light Corn Syrup
2 teaspoons garlic salt
2 teaspoons rosemary
6 cups vegetables, cut into bite-sized pieces (any combination of cut up potatoes, sweet potatoes, carrots, fennel, parsnips and onion)
Mix butter, corn syrup, garlic salt and rosemary in a small bowl. Place vegetables in a separate large bowl.
Toss vegetables with butter mixture. Pour onto shallow greased baking pan.
Roast at 425°F for 1 hour or until vegetables are tender and browned.