Maple-Dijon Roasted Winter Vegetables
Sure, you can just roast vegetables with olive oil and salt, but the maple syrup and Dijon really elevate the dish. Kids love these.
1 large sweet potato, peeled
4 parsnips, peeled, ends trimmed
4 carrots, peeled, ends trimmed
1/2 teaspoon coarse sea salt
2 tablespoons each real Vermont maple syrup, Dijon mustard and olive oil
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 425° F.
2. Cut the sweet potato, parsnips and carrots into roughly 3″ sticks, about 1/2″ thick (like French fries).
3. Mix together the remaining ingredients and toss with the vegetables.
4. Roast, stirring occasionally, until browned and a paring knife slips in easily, about 25 minutes.