Maple-Glazed Root Vegetables

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2 1/4 pounds rutabagas, peeled and cut into 1-inch dice

1 1/2 pounds turnips, peeled and cut into 1-inch dice

1 pound carrots, peeled and cut into 1-inch dice

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoons sherry vinegar

1 cup low-sodium chicken broth

2 tablespoons pure maple syrup

2 tablespoons unsalted butter

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