SERVES 6
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1⁄4 cup unrefined, cold-pressed, extra-virgin olive oil or unrefined coconut oil 2 Tablespoons 100% pure maple syrup
1 teaspoon whole grain mustard
2 Tablespoons dry white wine
2 teaspoons fresh thyme leaves, chopped
1⁄2 pound butternut squash, peeled and chopped into 1⁄2-inch pieces
2 carrots, chopped into 1⁄2-inch pieces
1 red onion, peeled and cut into sixths or eighths (keep root attached)
2 parsnips, peeled and chopped into 1⁄2-inch pieces1 medium sweet potato (e.g. Garnet or Jewel), peeled and chopped into 1⁄2-inch pieces
10 medium Brussels sprouts, halved
Sea salt and freshly ground black pepper
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Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. I’ve noticed that darker sheet pans, even lined with parchment paper, caramelize vegetables better/more quickly than light-colored pans.
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In a large bowl, whisk together the oil, syrup, mustard, wine and thyme. Make sure the maple syrup is well incorporated. Add all the vegetables and toss to coat.
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Spread evenly between the two pans in one layer and sprinkle well with salt and pepper (about 3⁄4 teaspoon salt or more.)
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Roast vegetables until tender and slightly caramelized, about 50 minutes, tossing after 30 minutes. You may need to rotate the pans if they are not side-by-side in the oven or if your oven has hot spots.
Notes: These are just examples of vegetables that work nicely together and with these flavors. Feel free to concentrate on fewer vegetables, and use more of them.