Maple and Mustard Roasted Root Vegetables
A mixture of apple cider vinegar, whole-grain mustard and maple syrup adds a complex sweet-and-savory flavor to earthy root vegetables in this warming winter side dish. For the prettiest dish, use rainbow carrots.
Ingredients:
- 1/2 lb. (250 g) parsnips, peeled and halved lengthwise (quartered if large)
- 1/2 lb. (250 g) sweet potatoes, peeled and cut lengthwise into 8 wedges
- 1/2 lb. (250 g) carrots, peeled and halved lengthwise (quartered if large)
- 1 small red or yellow onion, cut into 6 wedges
- 1 garlic head, halved horizontally
- 1/4 cup (2 fl. oz./60 ml) apple cider vinegar
- 1/4 cup (2 fl. oz./60 ml) canola oil
- 3 Tbs. maple syrup
- 2 Tbs. whole-grain mustard
- Kosher salt and freshly ground pepper
- Flaky sea salt
- 1/4 cup (1 oz./60 g) coarsely chopped toasted hazelnuts
- 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, onion and garlic.
In a small bowl, whisk together the vinegar, oil, maple syrup, mustard and a large pinch each of kosher salt and pepper.
Pour about three-quarters of the vinegar mixture over the vegetables and toss to coat evenly. Season with a large pinch of salt and toss again. Spread the vegetables on a baking sheet in a single layer.
Roast until the vegetables are fork-tender and slightly browned on the edges, 35 to 45 minutes, stirring the vegetables once about halfway through the cooking time. Remove from the oven, brush the remaining vinegar mixture on the vegetables and sprinkle with flaky sea salt.
Serve warm or at room temperature garnishing with the hazelnuts and parsley just before serving. Serves 4.
Williams Sonoma Test Kitchen
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