5 cups chopped root vegetables* (large matchstick)
18 or more pearl onions (yellow) or 1 small onion coarsely chopped
2 Tbs extra virgin olive oil
¼ cup pure maple syrup
2 Tbs Dijon mustard
3 cloves garlic minced
½ tsp sea salt
¼ tsp. black pepper
1. Preheat oven to 425 degrees. Toss vegetables together with olive oil, salt and pepper. Place on cookie sheet lined with parchment paper. You may need two cookie sheets. Make sure vegetables are in single layer so they caramelize properly. Roast for 20 minutes.
2. Meanwhile combine remaining ingredients. Remove pan from oven and drizzle and toss vegetables with this mixture to coat well. Cook until vegetables are tender and glaze starts to caramelize.
Bites of Insight: Maple syrup, consumed in moderation, is a delicious sweetener containing manganese and zinc. It also contains more than 50 phytonutrients. Light syrup comes from the first ‘sugar run’ in the maple trees. Later in the sugaring season, the syrup becomes darker (Grade B) which is best for cooking and my favorite. Beware of imitations: pancake syrup consists of maple flavoring added to corn syrup.