Maple-Mustard Roasted Vegetables

Serves: 6


¼ cup unrefined, cold-pressed, extra-virgin olive oil or unrefined coconut oil

2 Tablespoons 100% pure maple syrup

1 teaspoon whole grain mustard

2 Tablespoons dry white wine

2 teaspoons fresh thyme leaves, chopped

½ pound butternut squash, peeled and chopped into ½-inch pieces

2 carrots, chopped into ½-inch pieces

1 red onion, peeled and cut into sixths or eighths (keep root attached)

2 parsnips, peeled and chopped into ½-inch pieces

1 medium sweet potato (e.g. Garnet or Jewel), peeled and chopped into ½-inch pieces

10 medium Brussels sprouts, halved

Sea salt and freshly ground black pepper


Preheat oven to 400 degrees.  Line 2 baking sheets with parchment paper.  I’ve noticed that darker sheet pans, even lined with parchment paper, caramelize vegetables better/more quickly than light-colored pans.

In a large bowl, whisk together the oil, syrup, mustard, wine and thyme.  Make sure the maple syrup is well incorporated.  Add all the vegetables and toss to coat.

Spread evenly between the two pans in one layer and sprinkle well with salt and pepper (about ¾ teaspoon salt or more.)

Roast vegetables until tender and slightly caramelized, about 50 minutes, tossing after 30 minutes.  You may need to rotate the pans if they are not side-by-side in the oven or if your oven has hot spots.

Notes: These are just examples of vegetables that work nicely together and with these flavors.  Feel free to concentrate on fewer vegetables, and use more of them.