500 g parsnips, cubed 1 lb
500 g carrots, cubed 1 lb
2 onions, cut into wedges
25 ml canola oil 2 tbsp
5 ml dried thyme 1 tsp
25 ml maple syrup or liquid honey 2 tbsp
10 ml hot mustard or grainy mustard 2 tsp
salt & pepper to taste
Place parsnips, carrots, onions, oil and thyme in a greased baking dish; toss until vegetables are well coated with oil. Roast in oven at 400 F (200 C) for 30 minutes.
Meanwhile, in a small bowl, combine maple syrup and mustard. Pour over vegetables; toss to coat. Roast for another 20 to 25 minutes or until vegetables are tender and golden, stirring once.
Serves 6