Maple Mustard Glazed Veggies

There is nothing like roast veggies in the winter months. The slow roasting process heats up your kitchen with the most delicious smell as the natural sweetness is brought out of each of the vegetables. I knew I wanted to serve up a vegetable medley on thanksgiving so I decided on a mix of carrots, parsnips and Brussels sprouts to bring beautiful color to the dish. I loved the way the maple mustard glaze accented their natural sweetness without completely over powering them and others must have felt the same way because they were the first thing we ran out of on the dinner table that night.

1 bag of parsnips, washed, trimmed and cut into large bite size sticks

1 bag of carrots, washed, trimmed and cut into large bite size sticks

1 lb of Brussels sprouts, washed, trimmed and quartered

EVOO

S&P

¼ C maple syrup

2 tbs Dijon mustard

2 tbs whole grain mustard

1 tbs EVOO

Splash of white wine vinegar

Toss veggies in EVOO, S&P and roast at 425 for 15 minutes, toss and then return to the oven for an additional 15 minutes. Combine the last 5 ingredients in a bowl and whisk together. Toss the cooked vegetables in the sauce and serve immediately.