# 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 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
→ Pistachio Crunch
12 - ⅓ cup shelled pistachios, roughly chopped
13 - 1 tablespoon extra-virgin olive oil
14 - ¼ teaspoon flaky sea salt
15 - ½ teaspoon lemon zest (optional)
# How to Make It:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss all root vegetables with olive oil, sea salt, and black pepper from the glaze ingredients.
03 - Arrange vegetables evenly on the baking sheet and roast for 25 minutes.
04 - Whisk together balsamic vinegar, maple syrup, Dijon mustard, and remaining olive oil in a separate bowl.
05 - Remove vegetables from oven, drizzle with the balsamic glaze, and gently toss to coat. Return to oven and roast an additional 15 minutes until caramelized and tender.
06 - Heat olive oil in a small skillet over medium heat. Toast chopped pistachios for 2 to 3 minutes until fragrant. Sprinkle with flaky sea salt and optional lemon zest, then remove from heat.
07 - Transfer glazed vegetables to a serving platter and sprinkle pistachio crunch evenly over the top. Serve warm.
