Maple-Glazed Roast Veggies | Dinner
These easy roast veggies make an excellent spicy side dish. The
vegetables can be roasted in advance and reheated with the glaze to
save on time if needed. If parsnips are too earthy for you, substitute
one large potato.
3 carrots, chopped
2 small parsnips, chopped
2 sweet potatoes, chopped
2 tablespoons olive oil
Salt and pepper, to taste
1/3 cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon hot sauce
1. Preheat oven to 400°F.
2. On a large baking sheet, spread out chopped carrots, parsnips, and
sweet potatoes. Drizzle with olive oil and season generously with salt and
pepper. Roast for 40 minutes, tossing once.
3. In a small bowl, whisk together maple syrup, Dijon mustard, balsamic
vinegar, and hot sauce.
4. Transfer the roasted vegetables to a large bowl and toss well with the
maple syrup mixture. Add more salt and pepper, to taste.