Festive Roasted Root Vegetable Medley with Herbed Citrus Glaze

• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 2 medium golden beets, peeled and cut into 1-inch chunks
• 1 small sweet potato, peeled and cubed
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh thyme leaves, chopped
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the chopped carrots, parsnips, beets, sweet potato, and red onion.
3. In a small bowl, whisk together olive oil, orange juice, lemon juice, maple syrup, Dijon mustard, minced garlic, chopped thyme, salt, and pepper until well combined to create the herbed citrus glaze.
4. Pour the glaze over the mixed vegetables and toss well to ensure each piece is evenly coated.
5. Spread the vegetables in a single layer on the prepared baking sheet, avoiding overcrowding to promote even roasting.
6. Roast in the preheated oven for 35-40 minutes, tossing halfway through, until the vegetables are tender and caramelized on edges.
7. Remove from oven and transfer the roasted vegetables to a serving dish.
8. Garnish with freshly chopped parsley and serve warm for a festive holiday side.

Chef tips

• For an extra layer of flavor, sprinkle toasted pecans or walnuts on top before serving.
• If you prefer a milder onion flavor, soak the cut onion wedges in cold water for 10 minutes prior to roasting, then drain and pat dry.
• Use fresh citrus juice for the glaze when possible; bottled juice can alter the brightness of the flavor.
• Make sure to cut the vegetables into uniform sizes to ensure even cooking and roasting.