ROASTED ROOT VEGETABLES

Ingredients

• ​1/4 cup canola oil
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 2 tbsp whole grain mustard
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 3 1/2 cups halved trimmed radishes (about 1 lb)
• 3 cups sliced carrots (1 inch)
• 3 cups cubed peeled sweet potatoes (1 inch)
• 2 cups cubed parsnips (1 inch)
• 2 cups cubed peeled rutabaga (1 inch)
• 2 cups chopped red onions

Directions

1. Preheat oven to 425°F.
2. Whisk together oil, vinegar, maple syrup, mustard, salt and pepper until blended.
3. Combine radishes, carrots, sweet potatoes, parsnips, rutabaga and red onions in a large bowl.
4. Add oil mixture and toss until vegetables are coated.
5. Transfer vegetable mixture to a greased large roasting pan.
6. Bake, uncovered, stirring once, for 45 minutes or until vegetables are tender and lightly browned.