Maple Roasted Carrots & Parsnips

• 1 pound Carrots, Peeled And Cut Into Matchsticks
• 1 pound Parsnips, Peeled And Cut Into Matchsticks
• 3 Tablespoons Olive Oil
• 2 Tablespoons Maple Syrup
• 1 Tablespoon Whole Grain Mustard
• 1 teaspoon Dry Thyme
• Sea Salt And Freshly Cracked Black Pepper

1. Preheat oven to 400u0b0F. Line a large baking sheet with foil. Spray the foil with nonstick spray.
2. Add the prepared carrots and parsnips to a bowl. In a smaller bowl, stir together the oil, maple syrup, mustard and thyme until well combined. Drizzle most of the mixture over the vegetables, reserving about 1/4 of it for later. Toss the vegetables to coat and spread them out into a single layer on the baking sheet. Season generously with sea salt and freshly cracked black pepper.
3. Roast for 15 minutes. Stir and turn the vegetables. Roast another 15-20 minutes or until tender and caramelized on the edges. Transfer to a serving dish and drizzle with the remaining maple mustard mixture. Serve.

carrots, olive oil, maple syrup, grain mustard, thyme, salt

Taken from tastykitchen.com/recipes/sidedishes/maple-roasted-carrots-parsnips/ (may not work)