Ingredients:

  • 1 lb (450g) parsnips, peeled and cut into 1-inch chunks
  • 1 lb (450g) carrots, peeled and cut into 1-inch chunks
  • 1 lb (450g) sweet potatoes, peeled and cut into 1-inch chunks
  • 1 lb (450g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Chop all vegetables into similar-sized pieces for even cooking.
  3. In a large bowl, toss vegetables with olive oil, cinnamon, nutmeg, ginger, cloves, thyme, salt, and pepper until evenly coated.
  4. Spread the vegetables in a single layer on the baking sheet. Roast for 30 minutes, flipping halfway through. Check for browning and adjust time as needed.
  5. While vegetables are roasting, whisk together maple syrup, balsamic vinegar, and Dijon mustard in a small bowl.
  6. After 30 minutes, remove the vegetables from the oven and drizzle with the maple-balsamic glaze. Return to the oven and roast for another 10 minutes, or until vegetables are tender and caramelized.
  7. Serve immediately. Garnish with fresh herbs, if desired.