Sunday Supper; I'm attempting to use some of the great store of root veggies I have in my fridge.
Today I used parsnips, shallots and golden beets which isn't very colorful, but the beauty of this is you can use whatever your family prefers!
Best of all, it is SOOO simple!
My Mom's garden provides almost more of these goodies than we can eat, but I'm not one to pass up free veggies, so my fridge is stuffed.
Consequently, I'm always on the lookout for different ways to use parsnips, turnips, beets, onions and carrots that my kids will like.
This combination has turned out to be a favorite. Even though I'm not a mustard fan it's a good flavor contrast to the sweet maple syrup and veggies.
1/4 cup maple syrup
2 tbsp Dijon mustard
1/2 tsp garlic powder
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
5 cups coarsely chopped or sliced veggies of your choice; turnips, parsnips, rutabaga, carrot, potato, yams, beets and/or golden beets.
Preheat oven to 425 degrees. Toss veggies and onions with the olive oil, salt and pepper on a baking pan.
Roast in oven for 15 minutes, then remove and re-toss on baking sheet.
Cook 15 minutes more. Toss again.
Cook another 15 min. Combine maple syrup, Dijon mustard and garlic powder in a small bowl.
Drizzle the maple mixture over potatoes and veggies and mix to coat well. Cook again until veggies (beets and potatoes will take the longest) are soft and glaze starts to caramelize and brown a bit.
Serve and enjoy!