Maple Roasted Root Vegetable - Ken Haedrich, Maple Syrup Cookbook

    3 medium carrots, peeled and cut into 1 1/4 in pieces
    3 medium parsnips, peeled and cut into 1 1/4 in pieces
    1 small yellow turnip (1/2 lb)
    4 tablespoons butter
    1/2 cup pure maple syrup
    1/4 cup bourbon or rum
    1 1/2 teaspoons salt
    freshly ground black pepper

    Arrange vegetables in a single layer in a shallow roasting pan. Heat butter and maple syrup in a small saucepan. Remove from heat and stir in bourbon or rum. Pour the maple mixture over the vegetables and toss to thoroughly coat. Sprinkle with salt and pepper. Cover pan with aluminum foil and bake for 25 minutes at 350°F. Remove the pan from the oven, stir the vegetables, and bake uncovered, until tender, 20 to 25 minutes longer.