Maple Dijon Roasted Root Vegetables

• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 1 small red onion, cut into wedges
• 1 medium beet, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, dried thyme, salt, and pepper. Whisk until well blended to create the glaze.
3. Add all the chopped vegetables (carrots, parsnips, sweet potatoes, red onion, beet) to the bowl with the glaze. Toss thoroughly to coat every piece evenly.
4. Spread the glazed vegetables out in a single layer on the prepared baking sheet, ensuring there’s space between pieces for even roasting.
5. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized on the edges.
6. Remove from the oven and transfer to a serving dish. Sprinkle chopped fresh parsley on top, if using, for color and freshness.
7. Serve warm as a colorful, flavorful holiday side dish that pairs well with roast meats, tofu, or grain bowls.

Chef tips

• For an earthier flavor, substitute fresh rosemary for thyme or add a pinch of smoked paprika for subtle smokiness.
• If you prefer a slightly crispier texture, roast at 425°F (220°C) but check after 30 minutes to avoid burning.
• Beets can stain surfaces and hands; consider wearing gloves while chopping and use a separate cutting board.
• Use frozen diced beets if fresh are unavailable; just reduce roasting time by 5-7 minutes since they cook faster.