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    Maple-Dijon Roasted Winter Vegetables

    Read original issue here

    ingredients

    makes 4

    • 1 large sweet potato, peeled
    • 4 parsnips, peeled, ends trimmed
    • 4 carrots, peeled, ends trimmed
    • 1/2 teaspoon coarse sea salt
    • 2 tablespoons each real Vermont maple syrup, Dijon mustard and olive oil
    • 1/2 teaspoon freshly ground black pepper

    preparation

    1. Preheat the oven to 425° F.

    2. Cut the sweet potato, parsnips and carrots into roughly 3" sticks, about 1/2" thick (like French fries).

    3. Mix together the remaining ingredients and toss with the vegetables.

    4. Roast, stirring occasionally, until browned and a paring knife slips in easily, about 25 minutes.




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