In this autumnal dish, root vegetables are roasted with maple syrup and mustard until nicely caramelized. The syrup highlights the vegetables’ natural sweetness, while the mustard provides a pleasantly pungent bite. Make them tonight and you might decide they need to make a reappearance next week on the Thanksgiving table.
Root Vegetables Roasted with Maple and Mustard
2 lb. (1 kg) parsnips, peeled and halved lengthwise (quartered if large)
2 lb. (1 kg) sweet potatoes, peeled and cut lengthwise into 8 wedges
1 lb. (500 g) carrots, peeled and halved lengthwise (quartered if large)
2 red onions, each cut into 6 wedges
1 garlic head, halved horizontally
2 Tbs. whole-grain mustard
3 Tbs. maple syrup
1/4 cup (2 fl. oz./60 ml) cider vinegar
1/4 cup (2 fl. oz./60 ml) canola oil
Kosher salt and freshly ground pepper
Chopped fresh flat-leaf parsley for garnish
Preheat an oven to 425°F (220°C).
In a large bowl, toss together the parsnips, sweet potatoes, carrots, red onions and garlic.
In a small bowl, whisk together the mustard, maple syrup, vinegar, canola oil and a large pinch each of salt and pepper. Pour the mustard mixture over the vegetables and toss to coat evenly. Sprinkle with a large pinch of salt. Divide the vegetables between 2 baking sheets and spread in a single layer.
Roast until the vegetables are fork-tender and beginning to brown and caramelize, 35 to 45 minutes.
Garnish with parsley just before serving. Serve warm or at room temperature. Serves 8 to 10.
Williams-Sonoma Test Kitchen