2 lbs mixed root vegetables such as carrots, parsnips, and sweet potatoes
3 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier after your Christmas feast. Ensuring the oven is fully hot before the vegetables go in is the secret to getting those crispy, caramelized edges.
Wash and peel your carrots, parsnips, and sweet potatoes. Cut them into uniform pieces, about one inch in size, to ensure that they all cook at the same rate. If the pieces vary too much in size, the small ones may burn while the larger ones remain hard in the center.
In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, minced garlic, and dried thyme. Add the salt and black pepper, stirring until the glaze is well combined and smooth. This mixture will look thin, but it thickens up beautifully as it roasts.
Place the chopped vegetables into a large mixing bowl. Pour the maple mustard glaze over the top and toss thoroughly with a large spoon or your hands until every single piece is evenly coated. This ensures the flavor is consistent throughout the entire dish.
Spread the vegetables in a single layer on your prepared baking sheet. Roast for 35 to 40 minutes, tossing the vegetables halfway through the cooking time. They are finished when they are fork-tender and have developed beautiful browned edges. Garnish with fresh parsley before serving warm.
