Roasted Root Vegetables
Wine Recommendation
Francis Coppola Diamond Collection Pinot Grigio
Ingredients
- ¼ cup olive oil
- 3 Tbsp pure maple syrup
- 2 Tbsp whole-grain mustard
- 2 tsp kosher salt
- 1 tsp pepper
- 1 (16-oz) pkg parsnips, cut into 1-inch pieces
- 1 (16-oz) pkg multicolored baby carrots, halved lengthwise
- 2 lb Brussels sprouts, trimmed and halved lengthwise
- 1½ lb purple potatoes, quartered (or use red potatoes)
- 6 shallots, quartered
- 4 cloves garlic, peeled and halved
Instructions
- Preheat oven to 425°F. Whisk together oil, syrup, mustard, salt and pepper in a large bowl. Add parsnips and remaining ingredients; toss.
- Spread vegetables in a single layer on 2 foil-lined rimmed baking sheets. Bake 30 to 40 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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