Roasted Root Vegetables with Mustard Glaze

2 lbs. carrots, sliced
1 lb. parsnips, sliced
1 lb. waxy potatoes, sliced
1 lb. starchy potatoes, sliced
3 tbsp olive oil
2 1/2 tbsp stoneground mustard
2 tbsp brown rice syrup
1 tbsp balsamic vinegar
1 1/4 tsp dried cut rosemary
3/4 tsp salt

Preheat the oven to 400°F.

Cut the carrots, parsnips, and potatoes into slices of equal thickness and move to a large mixing bowl. Coat evenly with the olive oil,l then move to two large foil-lined baking sheets and bake for 20 minutes.

 While the vegetables cook, rinse the bowl and whisk together the mustard, brown rice syrup, vinegar, dried rosemary, and salt (I place the bowl in a hot water bath while I whisk to make the brown rice syrup easier to incorporate). Remove the vegetables from the oven and move them to the bowl, gently stirring to evenly coat. Move the vegetables back to the baking sheets and bake for another 25 minutes. Add additional salt if needed and serve.

 Serves 6-8 as a side.