It’s one of the most delicious ways to enjoy your vegetables.
Here, I’m using rainbow carrots- a mix of purple, yellow, light and dark orange- and a full pound of brussels sprouts. Parsnips also join the party, lending their subtle gingery flavor.
For the glaze (so good!), the combo includes tangy country mustard, maple syrup and apricot jam to balance the flavors. It gets all sticky and caramelized when baked….