Roasted Roots with Maple Mustard Glaze

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Roasted Root Veggies with Maple Mustard Glaze

Yield 4

Ingredients

  • ½ pound rutabagas, cut into ½ inch pieces
  • 1 small kohlrabi, trimmed and cut into ½ inch pieces
  • 2 large parsnips, trimmed and cut into ½ inch pieces
  • ½ pound celery root, peeled and cut into ½ inch pieces
  • 2 Tablespoons sunflower or vegetable oil
  • 2 Tablespoons maple syrup
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons whole grain mustard
  • Salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 425°.

Line a baking sheet with parchment paper, or grease it with cooking oil. In a large bowl, toss together the vegetables with enough oil to generously coat.

Transfer the vegetables to a baking sheet and roast, turning periodically for about 30 minutes, until soft. In a small bowl, whisk together the syrup, vinegar, mustard, and cider.

Drizzle the glaze over the vegetables and turn to coat them. Return to the oven and continue roasting until they are caramelized, about 10 minutes more. Serve hot.