Mustard Glazed Roasted Root Vegetables

  • 1 lb carrots, peeled
  • 1 lb parsnips, peeled
  • 1/2 lb turnips
  • 2 large russet potatoes, peeled
  • 2 large sweet potatoes, peeled
  • 1/3 cup olive oil
  • 2 tsp curry powder
  • 1 tsp hot paprika
  • 1/4 cup maple syrup
  • 3 TB Dijon mustard
  • 1 tsp kosher salt
  • 1 tsp dried thyme
  • 1 tsp freshly ground black pepper

We love this take on roasted root veggies because the sweetness of the vegetables shines through with the addition of a little zip and zing from the glaze!

Preheat oven to 375°F.  Cut all vegetables into roughly equal sized pieces, about 3” x 1”.  Place all vegetables in a large bowl.  In a medium bowl, whisk together the remaining ingredients.  Pour over the vegetables, toss to coat.  Divide vegetables evenly between 2-3 large baking sheets and spread in a single layer.  Do not crowd or the vegetables will steam rather than roast.  Roast for about one hour, tossing with a spatula 2-3 times during cooking time.  Vegetables are done with tender, glazed and golden brown.