maple roasted harvest vegetables
The Clever Carrot recipe - American
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 c country mustard
- 2 tbsp pure maple syrup
- 2 tbsp apricot jam
- 2 tbsp olive oil
- 4 medium carrots, assorted colors, peeled
- 4 parsnips, peeled
- 1 lb brussels sprouts
- coarse salt & freshly ground black pepper
Instructions
- 1
Preheat you oven to 425 F. Grab a rimmed sheet pan.
- 2
Mix the glaze ingredients together in a small bowl. Set aside.
- 3
Cut the carrots into 1/2-inch wands.
- 4
Cut the parsnips into 1-inch wands. Quick tip- if your parsnips are very tapered, quarter the top portion and keep the rest whole.
- 5
Trim the ends from the brussels sprouts. Cut them in half, or into quarters if they are large.
- 6
Tip all of the vegetables onto your sheet pan, in one single layer. Do no overcrowd. Pour the glaze over the top, reserving 2 tablespoons for serving. Season well with salt and pepper. Mix well to combine (I do this with my hands).
- 7
Roast for 25-30 minutes. Check on them at the 15 minute mark. The vegetables are ready when tender and caramelized.
- 8
To serve, add the vegetables to a serving bowl. Drizzle the remaining glaze over the top. Enjoy warm.