Roasted Parsnips and Sweet Potatoes with Maple Glaze

Sweet potatoes and parsnips roasted with a maple and Dijon glaze makes for a delicious side.

1¼ lbs parsnips
1¼ lbs sweet potatoes, quartered lengthwise, then cut diagonally into ½” pieces
2 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly cracked
2 Tbsp. pure maple syrup
1 Tbsp. Dijon mustard

Garnish:
fresh parsley, chopped

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Peel and cut parsnips as directed above; then cut on a diagonal into ½” thick pieces.

On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer.

Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.

In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat.

Sprinkle with parsley, if desired. Serve immediately.

Makes 6 servings.

Cook’s Note:  To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).