Maple-Mustard Roasted Vegetables

• Vegan
• Gluten free

• Produce

  • 10 Brussels sprouts, medium
  • 1/2 lb Butternut squash
  • 2 Carrots
  • 2 Parsnips
  • 1 Red onion
  • 1 Sweet potato, medium
  • 2 tsp Thyme, fresh leaves

• Condiments

  • 2 tbsp 100% pure maple syrup, pure
  • 1 tsp Mustard, whole grain

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1/4 cup Olive oil or unrefined coconut oil, unrefined extra-virgin

• Beer, Wine & Liquor

  • 2 tbsp White wine, dry

Found on pamelasalzman.com

Description

Ingredients

• ¼ cup unrefined, cold-pressed, extra-virgin olive oil or unrefined coconut oil
• 2 Tablespoons 100% pure maple syrup
• 1 teaspoon whole grain mustard
• 2 Tablespoons dry white wine
• 2 teaspoons fresh thyme leaves, chopped
• ½ pound butternut squash, peeled and chopped into ½-inch pieces
• 2 carrots, chopped into ½-inch pieces
• 1 red onion, peeled and cut into sixths or eighths (keep root attached)
• 2 parsnips, peeled and chopped into ½-inch pieces
• 1 medium sweet potato (e.g. Garnet or Jewel), peeled and chopped into ½-inch pieces
• 10 medium Brussels sprouts, halved
• Sea salt and freshly ground black pepper

Directions

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. (Ive noticed that darker sheet pans, even lined with parchment paper, caramelize vegetables better/more quickly than light-colored pans.)
• In a large bowl, whisk together the oil, syrup, mustard, wine and thyme. Make sure the maples syrup is well incorporated. Add all the vegetables and toss to coat.
• Spread evenly between the two pans in one layer and sprinkle well with salt and pepper (about ¾ teaspoon salt or more.)
• Roast vegetables until tender and slightly caramelized, about 50 minutes, tossing after 30 minutes. You may need to rotate the pans if they are not side-by-side in the oven or if your oven has hot spots.