Source: Recipes from the Root Cellar by Andrea Chesman

8 cups peeled and diced mixed root vegetables (beets, carrots, sweet potatoes,
potatoes, turnips, parsnips, winter squash etc), in 3/4 inch cubes
1 onion, halved and vertically slivered
5 T butter
1/4 cup maple syrup
2 garlic cloves, minced
1 1/2 t chopped dried rosemary or sage
1 t salt
1/2 t freshly ground black pepper

Preheat the oven to 375 degrees. Butter a baking dish. Combine the vegetables and onion in a large bowl. Melt the butter in a saucepan over medium heat. Whisk in the maple syrup, garlic, rosemary or sage, salt and pepper. Pour over the vegetable mixture and toss to coat. Transfer to the prepared baking dish and cover with foil. Bake for 40 minutes. Uncover and continue baking for about 20 minutes longer, until all the vegetables are tender. Serve hot.