The holidays are fast approaching, and that means turkey, roast beef or ham, stuffing and mashed potatoes. Although holiday eating is always so good in the moment, it can be hard on your waistline. But, who says meat and carbs have to be the stars of the show at your holiday meal?
This year, fill your plate with a hearty root vegetable dish. The maple and dijon mustard in this dish offer an extra kick of flavor — you may even be OK skipping the stuffing!
- 3 Tbsp. real maple syrup
- 3 Tbsp. Dijon mustard
- 3 Tbsp. extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 large sweet potato, peeled and cut into 3-inch sticks about a half-inch thick (like French fries)
- 4 parsnips, peeled and cut into 3-inch sticks about a half-inch thick (like French fries)
- 4 carrots, peeled and cut into 3-inch sticks about a half-inch thick (like French fries)
Preheat the oven to 425 degrees.
Mix together the maple syrup, mustard, olive oil, salt and pepper. Toss together with the vegetables on a cookie sheet. Roast, stirring occasionally, until browned and cooked through, about 25 minutes.