Roasted Root Vegetables with Mustard
Transform your dinner table with these vibrant Roasted Root Vegetables with Mustard, a perfect balance of earthy sweetness and zesty tang. This simple yet flavor-packed recipe combines caramelized carrots, parsnips, red beets, and sweet potato, all roasted to golden perfection, then tossed in a luscious glaze of whole-grain mustard, honey, garlic, and fresh thyme. Ideal as a side dish or a hearty vegetarian main, this dish is as versatile as it is satisfying. With just 20 minutes of prep time, these roasted veggies make a stunning, nutrient-rich addition to holiday feasts or weeknight dinners alike. Elevate your meals with this must-try, healthy roasted vegetable recipe!
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 2 medium Red beets
- 1 large Sweet potato
- 3 tablespoons Olive oil
- 2 tablespoons Whole-grain mustard
- 1 tablespoon Honey
- 2 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and chop the carrots, parsnips, and beets into evenly sized chunks, approximately 1-inch pieces. Peel and cube the sweet potato similarly.
In a large mixing bowl, combine the chopped vegetables. Drizzle with olive oil, and season with salt and black pepper. Toss until all the pieces are evenly coated.
Spread the vegetables out on the prepared baking sheet in a single layer. Avoid overcrowding to ensure even roasting.
Roast the vegetables in the preheated oven for 20 minutes, then remove the sheet and stir the vegetables to promote even cooking. Return them to the oven for another 15-20 minutes, or until they are fork-tender and slightly caramelized on the edges.
While the vegetables roast, prepare the mustard glaze. In a small bowl, whisk together the whole-grain mustard, honey, minced garlic, and thyme leaves.
Once the vegetables are finished roasting, transfer them back into the large mixing bowl. Pour the mustard glaze over the hot vegetables and gently toss until they are evenly coated.
Serve the roasted root vegetables warm as a side dish to your favorite main course or enjoy them as a vegetarian entrée.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3857 mg | 168% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 74.0 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3380 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
