Maple-Mustard Roasted Vegetables

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
Uploaded by: Pamela Salzman


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Ingredients for 6 servings

¼ cup unrefined, cold-pressed, extra-virgin olive oil or unrefined coconut oil

2 Tablespoons 100% pure maple syrup

1 teaspoon whole grain mustard

2 Tablespoons dry white wine

2 teaspoons fresh thyme leaves, chopped

½ pound butternut squash, peeled and chopped into ½-inch pieces

2 carrots, chopped into ½-inch pieces

1 red onion, peeled and cut into sixths or eighths (keep root attached)

2 parsnips, peeled and chopped into ½-inch pieces

1 medium sweet potato (e.g. Garnet or Jewel), peeled and chopped into ½-inch pieces

10 medium Brussels sprouts, halved

Sea salt and freshly ground black pepper

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