Maple-Glazed Roasted Veggies
These easy roasted veggies make an excellent holiday side dish. The vegetables can be roasted in advance and reheated with the glaze to save on time if needed. If parsnips are too earthy for you, substitute one large potato.
INGREDIENTS | SERVES 4
- 3 carrots, chopped
- 2 small parsnips, chopped
- 2 sweet potatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- ⅓ cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- ½ teaspoon hot sauce
Preheat oven to 400°F.
On a large baking sheet, spread out chopped carrots, parsnips, and sweet potatoes. Drizzle with olive oil and season generously with salt and pepper. Roast for 40 minutes, tossing once.
In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, and hot sauce.
Transfer the roasted vegetables to a large bowl and toss well with the maple mixture. Add more salt and pepper to taste.
PER SERVING
Calories: 231 | Fat: 7g | Sodium: 158mg | Fiber: 5g | Protein: 5g
Root Love
This tangy and sweet glaze will lend itself well to a variety of roasted vegetables and combinations. Try it with roasted Brussels sprouts, beets, baby new potatoes, butternut or acorn squash, or even with roasted turnips or daikon radish.
