Looking for a quick and easy side dish? Try these Oven Roasted Root Vegetables! Roasting brings out an amazing deep-roasted and caramelized flavour. Perfect for any meal!
Preheat oven to 400°F.
In small roaster, combine beets, carrots, parsnips, rutabaga, onion and garlic.
In measuring cup, combine water, mustard, oil, maple syrup, rosemary, salt and pepper. Stir well. Reserve 2 Tbsp dressing. Drizzle remainder over vegetables.
Cover roaster with lid or foil. Bake 1 hour. After 30 minutes remove lid, mix vegetables, return to oven. Roast until soft when pierced with a fork and starting to brown, about 20 minutes.
Turn vegetables into serving bowl, drizzle reserved mustard dressing over top and toss.
Serving Size 1 cup
Servings 6
- Amount Per Serving
- Calories 172
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 213mg9%
- Total Carbohydrate 31g11%
- Dietary Fiber 10g40%
- Sugars 18g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 400°F.
In small roaster, combine beets, carrots, parsnips, rutabaga, onion and garlic.
In measuring cup, combine water, mustard, oil, maple syrup, rosemary, salt and pepper. Stir well. Reserve 2 Tbsp dressing. Drizzle remainder over vegetables.
Cover roaster with lid or foil. Bake 1 hour. After 30 minutes remove lid, mix vegetables, return to oven. Roast until soft when pierced with a fork and starting to brown, about 20 minutes.
Turn vegetables into serving bowl, drizzle reserved mustard dressing over top and toss.
