Paige Harris Paleo, vegan, and gluten, nut & dairy free! Whip up this perfectly balanced autumnal side in a flash. The veggies fit almost every diet.
I don’t know about you guys, but autumn has finally come to Pittsburgh!! *cheers* I’m definitely one of those weird people that decided to choose winter as their favorite season, so the arrival of fall is bringing me one step closer to my true love!
The arrival of fall means that my favorite pumpkin-y treats are all on repeat. But it also means that warming, delicious root veggies are on the menu yet again. Enter Maple Dijon Roasted Root Veggies.
I wish that I could take full credit for brainstorming this delectable side dish, but I can’t. I discovered this dish at lunch at work one day and I loved it so much I knew I had to recreate it at home.
Roasted carrots are something that came around time and time again in my fall eating habits. However, this was the first time I’d ever come across parsnips. And oh boy, was it love at first sight! Parsnips look like little white carrots, but they have a sweet and slightly zesty flavor that I can’t quite describe. All you need to know is that they’re delicious, and you should definitely get your hands on some!
The carrots and parsnips are roasted with some olive oil in a big cast-iron skillet before being tossed with a perfect balance of bite and sweetness from the Dijon mustard and maple syrup. And while I’m usually not one for sweet side dishes, this one is knock-your-socks-off good.
You probably have most of these ingredients in your pantry, too. That means you only should need to buy the veggies themselves to make this dish. Whip it up next to some sweet potato wedges and a perfectly seared pork chop and you’ve got yourself a hearty and warming meal!
Maple Dijon Roasted Root Veggies
Ingredients
For the Veggies
- 2 Tbsp extra virgin olive oil
- 1 pound whole carrots
- 1 pound whole parsnips
- salt & pepper to taste
For the Sauce
- 1/4 cup maple syrup
- 2 Tbsp Dijon mustard
- 1/2 tsp dried thyme
Instructions
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Preheat a large (preferably) cast iron skillet to medium.
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While the skillet is heating up, peel and chop the carrots and parsnips into bite-size pieces, discarding the ends.
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When the pan is hot, add in the olive oil, carrots, and parsnips. Season with salt and pepper and toss until all of the veggies are coated.
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Cover the pan and let cook, stirring every 15 minutes or so for about 45 minutes.
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While the veggies cook, mix together the maple syrup, dijon mustard, and thyme in a small dish.
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When the veggies are tender, turn off the heat and pour the sauce over the top. Stir until coated, then serve.
