Molasses Roasted Vegetables

I love roasted vegetables; especially fall root vegetables. 
Last October my husband and I took a little trip to Boulder.  We ate at Hell's Backbone Grill and the roasted vegetables were my favorite.  I couldn't quite put my finger on the ingredient.  They were slightly sweet but I knew it wasn't brown sugar.  So I asked our server....And she said it was molasses.   OK, how did I not guess that?  Just a hint of sweetness, and we ate every piece on our plates.

Cut your preferred veggies into the same size pieces so that they will roast evenly.  I used carrots, parsnips, green bell peppers, and an eggplant (because that's what I had in the fridge).  Use your favorite fall vegetables.  I wish I had a few Brussels sprouts to throw on the baking sheet.

Preheat your impeccably clean oven to 425 degrees F.  Toss the veggies in a little bit of olive oil, salt, freshly ground pepper, and a drizzle of unsulphered molasses.
Spread them on a baking sheet and let them roast for about 45 minutes or until they are golden brown and soft.  Toss them several times so that they brown evenly.

Serve with any meat. 
I skipped the meat and just ate the veggies.