Recipes Side Dishes Vegetables Root Vegetables Roasted with Maple and Mustard

Root Vegetables Roasted with Maple and Mustard

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8 to 10

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.

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