So I know it’s not really winter anymore. Actually, it was a balmy 15 degrees out today. But it’s still super pretty chilly at night, and spring produce is only just starting to appear at the grocery stores, and it’s still pretty pricey. Also, aren’t these carrots so beautiful? Which is why roasting winter vegetables is still very reasonable.
I brought these as leftovers to work the day after I made them. I offered one to somebody, and that one person turned into four more. It was like a pack of gum! Everyone was all “omg these are delish” and of course wanted the recipe. Luckily, it could not be easier! Thanks, Gwyneth.
I actually cut the recipe in half and used different vegetable ratios, but I thought I would post the original recipe. Just know that it’s very open to adaptation! As I mentioned in the last post, I paired these with Terrific Turkey Burgers. They were the perfect combination.
Maple Dijon Roasted Winter Vegetables:
Adapted from Goop
Makes enough for 4, as a side
1 Sweet Potato, peeled
4 Parsnips, peeled & ends trimmed
4 Carrots, peeled & ends trimmed
2 tbsp Maple Syrup
2 tbsp Dijon Mustard
2 tbsp Olive Oil
Sea Salt & Freshly Ground Pepper
1. Preheat the oven to 425 degrees. Prepare pans with parchment paper or aluminum foil.
2. Cut the sweet potato, parsnips, and carrots into roughly 3″ long by 1/2″ thick (like french fries).
3. Mix together maple syrup, dijon mustard, and olive oil and toss with the vegetables.
4. Spread vegetables onto a pan and then sprinkle with salt and pepper. Roast, stirring occasionally, until browned and a soft enough to cut with a parring knife, about 25 minutes.