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.
Speaking of sticky, normally, I would line my sheet pan with parchment for easy clean up, but I’m a bit fond of the darkened almost burnt bits that stick to the bottom of the pan. I pick at those crispy bits first.
Once everything is tossed together and thoroughly seasoned, roast for about 30 minutes.
A few tips for success:
- Be sure to cut the vegetables to the sizes specified in the recipe below. Otherwise, they won’t cook simultaneously- you’ll have some soft and some undercooked. The parsnips, believe it or not, cook faster than you’d think.
- To prep this in advance (up to 3 days ahead of time), peel, trim, and cut the vegetables to size. Wrap veggies in a damp paper towel and throw in a zip-loc bag until ready to use. Make the glaze and chill.
- If you’d like, make a double batch of glaze and slather it over baked chicken or salmon for dinner.
- Do not overcrowd the pan (I’m sure you heard this before!). Your vegetables will steam instead of roast. It’s not the end of the world if this happens, but when in doubt, give them room to groove.
To serve, drizzle a spoonful of reserved glaze over the top for extra glossy shine.
For the Glaze
- 1/4 c country mustard
- 2 tbsp pure maple syrup
- 2 tbsp apricot jam
- 2 tbsp olive oil
- 4 medium carrots, assorted colors, peeled
- 4 parsnips, peeled
- 1 lb brussels sprouts
- coarse salt & freshly ground black pepper
*Kitchen Notes: To prep this in advance (up to 3 days ahead of time), peel, trim, and cut the vegetables to size. Wrap veggies in a damp paper towel and throw in a zip-loc bag until ready to use. Make the glaze and keep chilled. Remove both the vegetables and glaze from the fridge 30 minutes prior to roasting to take the chill off.
- Preheat you oven to 425 F. Grab a rimmed sheet pan.
- Mix the glaze ingredients together in a small bowl. Set aside.
- Cut the carrots into 1/2-inch wands.
- Cut the parsnips into 1-inch wands. Quick tip- if your parsnips are very tapered, quarter the top portion and keep the rest whole.
- Trim the ends from the brussels sprouts. Cut them in half, or into quarters if they are large.
- Tip all of the vegetables onto your sheet pan, in one single layer. Do no overcrowd. Pour the glaze over the top, reserving 2 tablespoons for serving. Season well with salt and pepper. Mix well to combine (I do this with my hands).
- Roast for 25-30 minutes. Check on them at the 15 minute mark. The vegetables are ready when tender and caramelized.
- To serve, add the vegetables to a serving bowl. Drizzle the remaining glaze over the top. Enjoy warm.