|
|
Parchment paper |
| 4 |
large |
carrots, peeled and sliced diagonally into 1/3-inch pieces |
| 3 |
large |
parsnips, peeled and sliced diagonally into 1/3-inch pieces |
| 8 |
oz. |
brussels sprouts, trimmed and cut in half |
| 1 |
med. |
red onion, halved, peeled, and cut into 1/2-inch wedges |
| Maple Glaze |
| 1/4 |
cup |
sugar-free, maple-flavored syrup |
| 1/4 |
cup |
olive oil |
| 2 |
Tbsp. |
balsamic syrup* |
| 2 |
tsp. |
Dijon mustard |
| 1/4 |
tsp. |
kosher salt |
| 1/4 |
tsp. |
freshly ground black pepper |
- Preheat the oven to 450 degrees. Line two large baking sheets with parchment paper; set aside.
- Add the carrots, parsnips, brussels sprouts, and onions to a large bowl.
- For the maple glaze, whisk together the maple-flavored syrup, olive oil, balsamic syrup, mustard, salt, and pepper. Pour the glaze over the vegetables and mix well.
- Spread the vegetables in a single layer on the prepared baking sheets. Roast the vegetables, turning them once, for 25 to 30 minutes, or until they’re browned and tender.
*Balsamic syrup or balsamic glaze can be found where vinegars are sold. To make your own, heat 1/4 cup balsamic vinegar in a saucepan. Bring to lightly boiling and cook, stirring occasionally, until the vinegar is thickened and reduced to half its volume.
