# 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)
# Steps to Follow:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all root vegetables with 1 tablespoon olive oil, sea salt, and black pepper from the glaze ingredients. Toss to coat evenly.
03 - Spread the vegetables in a single layer on the prepared 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 until thoroughly combined.
05 - Remove vegetables from the oven, drizzle with the balsamic glaze, and toss gently to coat. Return to the oven and roast for an additional 15 minutes until caramelized and tender.
06 - Heat 1 tablespoon olive oil in a small skillet over medium heat. Add chopped pistachios and toast for 2 to 3 minutes until fragrant. Season with flaky sea salt and lemon zest, if using. Remove from heat.
07 - Transfer glazed vegetables to a serving platter. Evenly sprinkle the pistachio crunch over the top and serve warm.
