Roasted Root Vegetables - Roth – Culinary Scene

Ingredients

• 1 large turnip, peeled and cut into 1″ chunks
• 3 carrots, peeled and cut into 1″ chunks
• 1 celery root, peeled and cut into 1″ chunks
• 2 parsnips, peeled and cut into 1″ chunks
• 2 orange-fleshed sweet potatoes, peeled and cut into 1″ chunks
• 2 teaspoons fresh thyme leaves
• 2 Tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 1 Tablespoon extra-virgin olive oil
• 1–2 Tablespoons Sriracha sauce
• 1 Tablespoon sherry wine vinegar
• 2 teaspoons Kosher salt
• freshly ground black pepper, to taste
• chives, for garnish