3 medium sweet potatoes, peeled and thinly sliced into rounds
3-4 parsnips, peeled and thinly sliced
4 tablespoons Herbs De Provence Extra Virgin Olive Oil
½ teaspoon salt
1 leek, finely diced
2 cloves garlic, minced
⅓ cup Vermont Maple Balsamic Vinegar
2 tablespoons Dijon mustard (like Maille)
2 tablespoons fresh parsleyInstructions:
Preheat oven to 400º F. Place sliced sweet potatoes and parsnips in a medium bowl. Add 2 tablespoons of olive oil, salt and pepper and toss to evenly coat. Arrange the slices alternating between sweet potatoes and parsnips in the bottom of a small baking dish.
In a medium skillet, heat remaining olive oil over medium heat. Saute leeks and garlic for 5 minutes. Pour in maple syrup and stir in the Dijon. Continue cooking for 2 additional minutes until syrup starts to simmer. Pour syrup and leeks over the sweet potatoes and parsnips evenly. Place in the oven for 30-40 minutes until cooked through. Remove from oven and allow to stand 5 minutes. Garnish with parsley and serve warm.