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Explore the delightful world of seasonal vegetables with our Maple Dijon Roasted Root Vegetables recipe. This dish not only highlights the natural sweetness of root vegetables but also elevates their flavors through a savory-sweet glaze made from maple syrup and Dijon mustard. Ideal for a cozy dinner or festive gathering, this recipe is both nourishing and visually appealing. In this article, we will delve into the benefits of root vegetables, the importance of the ingredients used, and a step-by-step guide to achieving the perfect roast.

Maple Dijon Roasted Root Vegetables

Discover the magic of seasonal vegetables with our Maple Dijon Roasted Root Vegetables recipe! This dish highlights the natural sweetness of root veggies like carrots, parsnips, and sweet potatoes, enhanced by a savory-sweet glaze of maple syrup and Dijon mustard. Perfect for cozy dinners or festive gatherings, it's not only nourishing but visually stunning. Dive into the benefits of root vegetables and follow our step-by-step guide to achieve a delicious roast!
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Ingredients
  

2 large carrots, peeled and cut into bite-sized pieces

2 medium parsnips, peeled and cut into bite-sized pieces

1 medium sweet potato, peeled and diced into cubes

1 large beet, peeled and diced into cubes

1 large red onion, cut into quarters

3 tablespoons extra-virgin olive oil

3 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, finely chopped

Salt and freshly ground pepper to taste

Optional: Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C), ensuring it is fully heated before roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the carrots, parsnips, sweet potato, beet, and red onion. Toss them lightly to mix.

      Make the Glaze: In a separate small bowl, whisk together the olive oil, pure maple syrup, Dijon mustard, chopped rosemary, chopped thyme, along with salt and pepper. Mix until the ingredients are fully blended and a smooth glaze forms.

        Combine and Coat: Drizzle the glaze over the vegetables in the mixing bowl. Use a spatula or your hands to toss the vegetables, ensuring that each piece is evenly coated in the flavorful mixture.

          Spread on Baking Sheet: Line a large baking sheet with parchment paper for easier cleanup if desired. Transfer the coated vegetables to the sheet, arranging them in a single layer without crowding to allow for even roasting.

            Roast the Vegetables: Place the baking sheet in your preheated oven. Roast the vegetables for 25 to 30 minutes. About halfway through the roasting time, take the sheet out to stir the vegetables gently, promoting even browning and caramelization.

              Check for Doneness: After the roasting time, the vegetables will be fork-tender and should have developed a nice caramelized exterior. If they need further cooking, simply return them to the oven for another 5-10 minutes.

                Garnish and Serve: Once fully roasted, remove the baking sheet from the oven and let the vegetables cool slightly. If using, sprinkle with freshly chopped parsley for a burst of color and flavor, then serve warm as a delightful side dish.

                  Prep Time, Total Time, Servings: 15 minutes | 40-45 minutes | serves 4