Ingredients (serves 6):
1 lb parsnips, peeled and halved lengthwise
1 lb sweet potatoes, peeled and cut lengthwise into 8 wedges
1/2 lb carrots, heirloom if available
1 red onion, cut in 6 wedges
1 garlic head, halved horizontally
1 tbs whole grain mustard
1.5 tbs honey (you can also use maple syrup if you prefer)
1/8 cup cider vinegar
1/8 cup canola oil
Preheat oven to 425F.
In a large bowl, toss together the vegetables. In a small bowl, whisk together the mustard, honey, vinegar, oil. Add salt and pepper. Pour the mixture over the vegetables and toss to coat evenly. Put on a baking sheet and roast until the vegetables are fork-tender and beginning to brown and caramelize, for about one hour.