maple-dijon roasted winter vegetables

Side dish or dessert?  Could be both.  Love this recipe.  Transforms ordinary carrots, parsnips and sweet potatoes into an indulgent side – and it’s still relatively healthy.

Husband and kids liked it too!  Perfect fall and winter side dish.  I’m not a huge maple syrup fan, so I was a little on the skeptical side. I ate this with a very discretionary palate and it still proved to be great! Yum, yum, yum.

Maple-Dijon Roasted Winter Vegetables
adapted from Gwyneth Paltrow’s recipe
serves 4

3 tbsp. maple syrup
3 tbsp. dijon mustard (I used the country dijon)
3 tbsp. extra virgin olive oil
1/2 tsp. coarse salt
1/2 tsp. fresh ground black pepper
1 large sweet potato, peeled and cut into 3-inch sticks
4 parsnips, peeled and cut into 3-inch sticks
4 carrots, peeled and cut into 3-inch sticks

Preheat oven to 425 degrees F. Mix together maple syrup, mustard, olive oil, salt and pepper. Toss together with the vegetables on a cookie sheet. Roast, stirring occasionally until browned, caramelized and cooked through, about 25-30 minutes.

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