Roasted Beets & Potatoes

When was the last you had some beets.

3 large Yukon Gold or other potatoes, unpeeled, cut into wedges
4 medium red or other color beets, peeled, cut into wedges
1 large yellow onion, cut into thick ribs, separated
4 large garlic cloves, peeled, uncrushed
2 large oranges, one juiced (reserve the juice) and one skinned, cut into wedges
2 tbsp EVOO
1/4 cup pure Maple syrup
2 tbsp balsamic vinegar
Sea salt & pepper to taste

Preheat oven to 400F. Place potatoes, beets, onion, garlic and orange wedges into a bowl; toss to mix.
In a separate bowl, whisk together olive oil, maple syrup, vinegar, orange juice and a little salt and pepper.Pour this over the veggies; toss to coat.
Spray a large rectangular glass baking dish with olive oil spray. Turn the veggies into the dish and using a rubber spatula, scrape the bowl of the juices, pouring evenly over the veggies.
Cover the baking dish tightly with foil. Bake for about 30-45 minutes or until veggies are fork-tender to your likeness.
Bon appetit.