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Maple-Dijon Roasted Winter Vegetables

goop

Sure, you can just roast vegetables with olive oil and salt, but the maple syrup and Dijon really elevate the dish. Kids love these.

serves 4

1 large sweet potato, peeled

4 parsnips, peeled, ends trimmed

4 carrots, peeled, ends trimmed

½ teaspoon coarse sea salt

2 tablespoons real Vermont maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

½ teaspoon freshly ground black pepper

1. Preheat the oven to 425°F.

2. Cut the sweet potato, parsnips, and carrots into roughly 3-inch sticks, about ½ inch thick (like French fries).

3. Mix together the remaining ingredients and toss with the vegetables.

4. Roast, stirring occasionally, until vegetables are browned and a paring knife slips in easily, about 25 minutes.

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