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.
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.