Turn Oven-Roasted Root Vegetables into grilling food for a tasty dish this summer and as the garden flourishes.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.