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

Instructions

On the Wolf Convection Steam Oven, select Convection Steam. Set the temperature to 385°F, the duration to 15 minutes, and make sure Preheat is turned on.

Combine all the cut vegetables in a large bowl.

In a separate bowl, whisk together the maple syrup, Sriracha sauce, sherry wine vinegar, Dijon mustard, thyme, Kosher salt, freshly ground black pepper, and olive oil. Pour the mixture over the vegetables and toss to coat evenly.

Line the enameled pan for the Wolf Convection Steam Oven with foil. Spread the vegetables across the pan in a single, even layer. Place the pan in the oven on rack position #2.

After 15 minutes, check the vegetables for tenderness. Toss lightly and continue roasting for an additional 5 minutes, if needed.

Once the vegetables are tender and just beginning to brown, remove from the oven and serve hot. Garnish with chives.