Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
3 tablespoons (45ml) maple syrup
3 tablespoons (45ml) grainy Dijon mustard
3 sprigs of fresh thyme, finely chopped
½ cup (120ml) olive oil
8 medium heirloom carrots, peeled and cut into 1 inch pieces
8 medium parsnips, peeled and cut into 1 inch pieces
2 rutabaga, peeled and cut into 1 inch pieces
¼ cup (60ml) butter, cut into small cubes
Salt and pepper
Method:
Preheat oven to 375 F (190 C).
In a mixing bowl, whisk together maple syrup, Dijon mustard, thyme and olive oil.
Add carrots, parsnips and rutabaga, and toss until properly coated.
Place marinated vegetables on a baking sheet with parchment paper.
Season with salt and pepper, and place cubes of butter over the top.
Place in the oven, and roast for 40-45 minutes, or until slightly charred around the edges.
Remove from heat and serve warm.
