My Store,
Opens today 11am - 8pm
Select a Store
  • Kenwood Towne Center
    7875 Montgomery Road
    Cincinnati, OH 45236 4344
    (513) 793-3445
    • Mon - Thurs: 11:00 AM - 8:00 PM
    • Fri - Sat: 11:00 AM - 9:00 PM
    • Sun: 12:00 PM - 6:00 PM
  • Pinecrest
    211 Park Ave. Suite 113
    Beachwood, OH 44122 4241
    (216) 378-7302
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 6:00 PM
  • Mt Lebanon
    The Galleria of Mt. Lebanon
    Pittsburgh, PA 15228 1656
    (412) 341-3411
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 5:00 PM
  • Summit Fritz Farm
    151 Larue
    Lexington, KY 40517 8307
    (859) 245-5127
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 6:00 PM
  • Nora Plaza
    1300 E. 86th Street
    INDIANAPOLIS, IN 46240 1910
    (317) 798-3819
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 7:00 PM

Root Vegetables Roasted with Maple and Mustard

Rated 0 out of 5
Be the first to Write a Review

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.

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

Ingredients

  • 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

Directions

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

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 18ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;