INGREDIENTS

• 1/4 cup maple syrup

• 2 Tbsp Dijon mustard

• 1/2 tsp garlic powder

• 2 Tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 cup coarsely chopped onion

• 5 cups coarsely chopped root vegetables (parnsips, rutabaga, carrot, beets, etc)

DIRECTIONS

• Preheat oven to 425 degrees F. Toss root veggies and onions with olive oil, salt, and pepper and spread evenly on a baking sheet. Roast for about 45 minutes, stirring every 15 minutes or so.

• Combine maple syrup, Dijon mustard, and garlic powder in a small bowl. Drizzle over veggies and mix to coat well.

• Return veggies to oven and cook under tender, and glaze has begun to caramelize.