Maple and Mustard Roasted Root Vegetables

Yields 6 servings.

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 or 20 pearl onions, peeled
5 cups coarsely chopped or sliced veggies of your choice; turnips, parsnips, rutabaga, carrot, potato, yams, beets and/or golden beets.

Preheat oven to 425 degrees. Toss veggies and onions with the olive oil, salt and pepper on a baking pan. Roast in oven for 20 minutes, then remove and re-toss on baking sheet. Cook 15 minutes more. Toss again. Cook another 15 min. Combine maple syrup, Dijon mustard and garlic powder in a small bowl. Drizzle the maple mixture over potatoes and veggies and mix to coat well. Cook again until veggies (beets and potatoes will take the longest) are soft and glaze starts to caramelize and brown a bit.

Serve and enjoy!