# What You’ll Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, peeled and cut into wedges
05 - 1 medium beet, peeled and diced
→ Glaze
06 - 3 tablespoons balsamic vinegar
07 - 2 tablespoons pure maple syrup
08 - 2 tablespoons olive oil
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Pistachio Crunch
12 - 1/3 cup shelled pistachios, roughly chopped
13 - 1 tablespoon extra-virgin olive oil
14 - 1/4 teaspoon flaky sea salt
15 - 1/2 teaspoon lemon zest (optional)
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss all prepared root vegetables with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper from the glaze ingredients.
03 - Spread the seasoned vegetables in a single layer on the baking sheet and roast for 25 minutes.
04 - Whisk together balsamic vinegar, maple syrup, Dijon mustard, and remaining 1 tablespoon olive oil in a small bowl.
05 - Remove vegetables from oven after initial roasting, drizzle with balsamic glaze, and toss gently to coat. Return to oven and roast for an additional 15 minutes until caramelized and tender.
06 - While vegetables finish roasting, heat 1 tablespoon olive oil in a small skillet over medium heat. Add chopped pistachios and toast for 2 to 3 minutes until fragrant. Sprinkle with flaky sea salt and lemon zest if using, then set aside.
07 - Transfer glazed vegetables to a serving platter. Evenly sprinkle pistachio crunch over the top and serve warm.
