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Oven-Roasted Root Vegetables

Yields6 ServingsPrep Time10 minsCook Time1 hr 20 minsTotal Time1 hr 30 mins

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

roasted root vegetables

 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

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.

Nutrition Facts

Serving Size 1 cup

Servings 0

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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