Roasted Root Vegetables with Maple-Dijon Dressing


Roasted Root Vegetables with Maple-Dijon Dressing

A healthy family favorite alternative to candied yams

  • 6 carrots of many colors, peeled and trimmed
  • 4 parsnips, peeled and trimmed
  • 2-3 large sweet potatoes, peeled
  • 1/4 cup extra virgin olive oil
  • 1/4 cup maple syrup (grade B)
  • 3 tbsp dijon mustard
  • 1/2-1 tsp sea salt
  • 1/2 tsp ground pepper
  1. Preheat oven to 425 degrees F. Meanwhile, cut the carrots, parsnips and sweet potatoes into French fry sized pieces about 2-3 inch sticks, 1/2 inch thick.  Place in a 9 x 13 pyrex (or similar) baking dish. In a bowl, mix together the olive oil, maple syrup, dijon mustard, salt and pepper.  Then toss the mixture with the vegetables.  Place in oven to roast about 25 minutes, stirring occasionally.  Cook until lightly browned and vegetables are easily pierced by a paring knife.

    *Adapted from GOOP


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