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Oven-Roasted Root Vegetables

Oven-Roasted Root VegetablesOven-Roasted Root Vegetables

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!

Yields6 ServingsPrep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 mins
Ingredients
 4 small beets, peeled, quartered
 3 carrots, peeled, cut into 4 pieces diagonally
 3 parsnips, peeled, cut into 4 pieces diagonally
 1 small rutabaga, cut into 12 wedges
 1 medium onion, peeled, cut into 6 wedges
 6 cloves garlic, skinned
 ½ cup water
 ¼ cup whole grain prepared mustard
 2 Tbsp canola oil
 2 Tbsp maple syrup
 2 tsp chopped fresh rosemary or thyme
 salt and pepper, to taste
Instructions
1

Preheat oven to 400°F.

2

In small roaster, combine beets, carrots, parsnips, rutabaga, onion and garlic.

3

In measuring cup, combine water, mustard, oil, maple syrup, rosemary, salt and pepper. Stir well. Reserve 2 Tbsp dressing. Drizzle remainder over vegetables.

4

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.

5

Turn vegetables into serving bowl, drizzle reserved mustard dressing over top and toss.

Nutrition Facts

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.

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Ingredients

Ingredients
 4 small beets, peeled, quartered
 3 carrots, peeled, cut into 4 pieces diagonally
 3 parsnips, peeled, cut into 4 pieces diagonally
 1 small rutabaga, cut into 12 wedges
 1 medium onion, peeled, cut into 6 wedges
 6 cloves garlic, skinned
 ½ cup water
 ¼ cup whole grain prepared mustard
 2 Tbsp canola oil
 2 Tbsp maple syrup
 2 tsp chopped fresh rosemary or thyme
 salt and pepper, to taste

Directions

Instructions
1

Preheat oven to 400°F.

2

In small roaster, combine beets, carrots, parsnips, rutabaga, onion and garlic.

3

In measuring cup, combine water, mustard, oil, maple syrup, rosemary, salt and pepper. Stir well. Reserve 2 Tbsp dressing. Drizzle remainder over vegetables.

4

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.

5

Turn vegetables into serving bowl, drizzle reserved mustard dressing over top and toss.

Notes

Oven-Roasted Root Vegetables
IngredientsDirections

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