If you’re heading out to a farmers’ market this weekend, definitely pick up some root vegetables and roast them this way. An absolute crowd-pleaser, these vegetables will be devoured by even your pickiest little eaters.
The Dijon and maple syrup complement each other so well, and the thyme adds depth to bring the whole dish together. I never tire of this recipe, and made it all winter long last year. It’s also a great way to use up a lot of veggies at once in case you have a bunch of them hanging out in your pantry.
To easily add fresh thyme, pinch the top of the stem with your thumb and forefinger, and run them down the length of it towards the bottom – the buds will fall right off. This method works for rosemary as well.
You can use any hearty veggies – I like the combo of sweet potato, turnip and colorful baby rainbow carrots. I make a huge batch on Sunday and eat them through the week with my lunch – toss them onto a pile of baby arugula, top with a fried egg- Voilà!
Have a fantastic weekend, everyone! See you next week with something absolutely decadent! Wait til you see. Leslie xo
This recipe was inspired by my favorite food snob and cookbook author GP
2. Mix the maple syrup, dijon, and olive oil together in a small bowl.
3. Cut the vegetables into relatively similar sized sticks about 3" long and add to a large bowl.
4. Toss with the maple syrup mixture and add salt and pepper.
5. Spread out evenly on cookie sheets and roast, stirring occasionally, until vegetables are nicely browned and crispy, about 35 minutes.
* 1/3 Cup Dijon Mustard
* 1/3 Cup Olive Oil
* 1 tsp dried or fresh Thyme
* 1 tsp Salt
* 10 grinds of Fresh Cracked Black Pepper
* 2 large Sweet Potatoes, peeled
* 1 medium Turnip, peeled
* 2 bunches of Rainbow Carrots, peeled