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.