ROASTED ROOT VEGETABLES

Serves: 10

■ 1/4 cup (60 mL) canola oil

■ 2 tbsp (30 mL) balsamic vinegar

■ 2 tbsp (30 mL) maple syrup

■ 2 tbsp (30 mL) whole grain mustard

■ 1 tsp (5 mL) kosher salt

■ 1 tsp (5 mL) freshly ground pepper

■ 3 1/2 cups (875 mL) halved trimmed radishes (about 1 lb/454 g)

■ 3 cups (750 mL) sliced carrots (1 inch/2.5 cm thick)

■ 3 cups (750 mL) cubed peeled sweet potatoes (1 inch/2.5 cm thick)

■ 2 cups (500 mL) cubed parsnips (1 inch/2.5 cm thick)

■ 2 cups (500 mL) cubed peeled rutabaga (1 inch/ 2.5 cm thick)

■ 2 cups (500 mL) chopped red onions

1. Preheat oven to 425 F (220 C).

2. Whisk together oil, vinegar, maple syrup, mustard, salt and pepper until blended.

3. Combine radishes, carrots, sweet potatoes, parsnips, rutabaga and red onions in a large bowl.

4. Add oil mixture and toss until vegetables are coated.

5. Transfer vegetable mixture to a greased large roasting pan.

6. Bake, uncovered, stirring once, for 45 minutes or until vegetables are tender and lightly browned.