Maple-Dijon Roasted Veggies

Sam was on a low-microbial diet after transplant and during most of chemo which meant fresh fruits and veggies were off the table. I was constantly on the lookout for new recipes that everyone would enjoy, and this one has become a family favorite. Even now, after he's been given clearance to add some fresh food back in his diet, I still find myself roasting vegetables all the time. I chop everything up the night before (or even a few days in advance) so I can pull dinner together quickly when Jack is having a life crisis on the kitchen floor.

Maple-Dijon Roasted Veggies

3 Tablespoons real Vermont maple syrup
3 Tablespoons Dijon mustard
3 Tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large sweet potato, peeled and cut into 3-inch sticks (like fat French Fries)
1/2 butternut squash, peeled, seeded and cut into 3-inch sticks 
4 carrots, peeled and cut into 3-inch sticks

Preheat the oven to 425.
     Lay out your vegetables on a large baking sheet. Mix the maple syrup, mustard, olive oil, salt and pepper together in a small bowl. Pour the mixture over the veggies and mix all round with your hands to evenly coat. Roast, stirring occasionally, until browned and cooked through, about 25 minutes.

Serves 4.

  
recipe source: my father's daughter by gwyneth paltrow