Sweet potatoes and parsnips roasted with a maple and Dijon glaze with caramelized leeks.
Course Main Dishes
Servings 6people
Calories 310kcal
Author Shaina Olmanson
Ingredients
3mediumsweet potatoespeeled and thinly sliced into rounds
3-4parsnipspeeled and thinly sliced
4tablespoonsolive oil
1/2teaspoonsalt
1/4teaspoonblack pepper
1leekfinely diced
2clovesgarlicminced
1/3cupmaple syrup
2TablespoonsDijon mustardlike Maille
2Tablespoonsfresh parsley
Instructions
Preheat oven to 400º F. Place sliced sweet potatoes and parsnips in a medium bowl. Add 2 tablespoons of olive oil, salt and pepper and toss to evenly coat. Arrange the slices alternating between sweet potatoes and parsnips in the bottom of a small baking dish.
In a medium skillet, heat remaining olive oil over medium heat. Saute leeks and garlic for 5 minutes. Pour in maple syrup and stir in the Dijon. Continue cooking for 2 additional minutes until syrup starts to simmer. Pour syrup and leeks over the sweet potatoes and parsnips evenly. Place in the oven for 30-40 minutes until cooked through. Remove from oven and allow to stand 5 minutes. Garnish with parsley and serve warm.