Tart Cherry Glazed Roasted Root Vegetables Recipe

- In a medium saucepan, whisk together the tart cherry concentrate, water, maple syrup and hot sauce.

- Bring to a boil, then lower to a simmer. Cook, stirring every couple of minutes, until the glaze is reduced by more than half.

- Remove from heat and let the sauce rest for about 15 minutes to thicken further.

- Preheat the oven to 425 degrees F, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.

- In a large bowl, combine the gold potatoes, rutabaga, sweet potato, carrots and red onion.

- Drizzle the olive oil over the vegetables, season with salt and crushed rosemary, and stir gently to combine. Take care not to break apart the red onions.

- Divide the vegetables evenly between the two prepared baking sheets.

- Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back.

- Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 15 minutes.

- Drizzle 3 tablespoons of the tart cherry glaze over each portion of vegetables. Stir gently to coat.

- Return to the oven for 3 minutes. Serve.