Root Vegetables Roasted with Maple and Mustard
In this autumnal dish, root vegetables are roasted with maple syrup and mustard until nicely caramelized. The syrup highlights the vegetables’ natural sweetness, while the mustard provides a pleasantly pungent bite.
- 2 lb. (1 kg) parsnips, peeled and halved lengthwise (quartered if large)
- 2 lb. (1 kg) sweet potatoes, peeled and cut lengthwise into 8 wedges
- 1 lb. (500 g) carrots, peeled and halved lengthwise (quartered if large)
- 2 red onions, each cut into 6 wedges
- 1 garlic head, halved horizontally
- 2 Tbs. whole-grain mustard
- 3 Tbs. maple syrup
- 1/4 cup (2 fl. oz./60 ml) cider vinegar
- 1/4 cup (2 fl. oz./60 ml) canola oil
- Kosher salt and freshly ground pepper
- Chopped fresh flat-leaf parsley for garnish
Preheat an oven to 425°F (220°C).
In a large bowl, toss together the parsnips, sweet potatoes, carrots, red onions and garlic.
In a small bowl, whisk together the mustard, maple syrup, vinegar, canola oil and a large pinch each of salt and pepper. Pour the mustard mixture over the vegetables and toss to coat evenly. Sprinkle with a large pinch of salt. Divide the vegetables between 2 baking sheets and spread in a single layer.
Roast until the vegetables are fork-tender and beginning to brown and caramelize, 35 to 45 minutes.
Serve warm or at room temperature. Garnish with parsley just before serving. Serves 8 to 10.
Williams-Sonoma Test Kitchen