1 lb. carrots, peeled and cut into 3 x 1/4 inch strips
1 lb. parsnips
1 lb. rutabaga
6 tbsp. butter, room temperature
2 tbsp. lemon juice
2 tbsp. maple syrup
1 1/4 tsp. salt
1/4 tsp. cinnamon
Ground pepper to taste

Steam vegetables until crisp tender, about 8 minutes. Combine remaining ingredients in large bowl add vegetables and toss gently serve hot. 8 to 10 servings.