Oven-Roasted Root Vegetables

Turn Oven-Roasted Root Vegetables into grilling food for a tasty dish this summer and as the garden flourishes.

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.