Roasted Root Vegetables with Maple Cider Glaze

  • 3 large parsnips; peeled and cut into 1” rounds
  • 2 large beets; peeled and largely diced
  • 3 medium carrots; peeled and cut 1” on a bias
  • 2 large sweet potatoes; peeled and largely diced
  • ¼ cup vegetable oil
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • For the glaze-
  • ¼ cup maple syrup
  • 2 tbsp. tamari soy sauce
  • 2 tbsp. cider vinegar
  • 1 tbsp.Dijon mustard
  • 1 tbsp. ground ginger
  • 2 cloves fresh garlic; minced

Preheat oven to 400 degrees. Toss parsnips with some vegetable oil, salt, and pepper. Place on a sheet tray and roast until tender and lightly browned. Repeat with carrots, beets, and sweet potatoes, roasting each separately until tender. Pour ¼ of the glaze mixture over each tray while hot, and toss to coat evenly. Place all vegetables in a large serving dish, toss with additional salt and pepper. Taste and adjust seasoning if needed.