Maple-Mustard Roasted Winter Vegetables (GF, paleo, vegan)

The perfect side dish on a cold day. The maple syrup brings out the natural sweetness of the root vegetables, and the mustard adds an interesting, unexpected flavor.


Maple-Mustard Roasted Winter Vegetables
Serves 4 - 6

2 carrots, peeled
2 medium sweet potatoes, peeled
2 parsnips, peeled
2 - 3 tbsp olive oil
2 tbsp maple syrup
1.5 tbsp Dijon mustard
1/2 tsp sea or Himalayan salt

1. Preheat the oven to 400F.
2. Chop the carrots, sweet potato, and parsnips into bite-sized chunks.
3. Mix together the olive oil, maple syrup, mustard, and salt and toss with the vegetables.
4. Roast for 25 - 30 minutes, until you can pierce the vegetables very easily with a fork.
5. Serve warm and enjoy!

Let us know what you think in the comments!