Vanillabrite's Delights

Maple-Dijon Roasted Winter Vegetables Gluten-Free/Vegan

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

Preheat the oven to 425° F.

Cut the sweet potato, parsnips and carrots into roughly 3″ sticks, about 1/2″ thick (like French fries). Mix together the remaining ingredients and toss with the vegetables. Roast, stirring occasionally, until browned and a paring knife slips in easily, about 25 minutes.

Borrowed from Gwyneth Paltrow at http://www.goop.com

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