Winter vegetables and root vegetables including sweet potatoes, carrots and parsnips create the base of this simple yet elegant vegetarian and vegan vegetable side dish. If you like traditional glazed carrots, you'll like these glazed winter vegetables and root vegetables.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1/4 cup maple syrup
- 2 tbsp dijon mustard
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 sweet potatoes, chopped
- approx. 1 1/2 cups chopped carrots
- approx. 1 1/2 cups chopped parsnips
Preparation:
Preheat oven to 425 degrees. Coat parsnips, potatoes and carrots with the olive oil, salt and pepper on a baking pan. Roast in oven for 15 minutes, then remove and retoss on baking sheet. Cook 15 minutes more, until all the veggies and potatoes are soft.
Combine maple syrup, dijon mustard and garlic powder in a small bowl. Drizzle the maple mixture over potatoes and veggies and mix to coat well.
Serve and enjoy!
Note: This recipe works just as well using only carrots, potatoes or sweet potatoes, and feel free to omit the parsnips, if they're just not your thing. On the other hand, other winter root vegetables, such as parsnips or rutabega would also work, if you have a bumper crop. Feeling gourmet? Try adding in some sunchokes or Jerusalem artichokes.
