2 cups parsnips, peeled and cut into 1 inch chunks
2 cups sweet potatoes, peeled and cubed
1 cup red onion, cut into thick wedges
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent the maple glaze from sticking to the pan and to make cleanup easier after your Christmas dinner.
In a small mixing bowl, whisk together the olive oil, pure maple syrup, Dijon mustard, dried thyme, garlic powder, salt, and black pepper. Continue whisking until the mixture is fully emulsified and the mustard is completely incorporated into the oil and syrup.
Place the prepared carrots, parsnips, sweet potatoes, and red onion wedges into a large mixing bowl. Pour the glaze over the vegetables and use a large spoon or your hands to toss everything together. Ensure every piece of vegetable is evenly coated with the glaze for maximum flavor and consistent caramelization.
Spread the coated vegetables in a single layer on your prepared baking sheet. Avoid crowding the pan, as this will cause the vegetables to steam rather than roast. Place the pan in the oven and roast for 30 to 35 minutes, tossing the vegetables halfway through the cooking time. The vegetables are done when they are tender and have golden, caramelized edges.
Remove the baking sheet from the oven and let the vegetables rest for a minute or two. Transfer them to a festive serving bowl and sprinkle with freshly chopped parsley for a pop of Christmas color before serving warm.
