Dijon Roasted Root Vegetables are a tasty fall-themed side dish. The mustard tang brightens the dense root veg and brings this colorful dish to life!
I'm always a big fan of eating the rainbow. After all, more colors = more antioxidants = more cancer-fighting, good-for-you stuffs.
These past few months in particular, though, I've been focusing on beauty.
I talk a lot around here about nutritional value. And how food is functional medicine. I go on about nutrients and fighting disease.
All of this is well and good. Food is meant to fuel our bodies and keep us healthy. And I want to get the message out to as many people as possible. But I think it's important to step back and look at food beyond the nutritional profile.
While you're eating the healthy foods that fuel your body, I want you to also enjoy foods that fuel your mind and spirit. I fundamentally believe that we can nourish mind, body, and spirit all at once with the same dish. We just need to shift our perspective a bit and start looking at our meals differently.
For me, this means beauty.
Jump to:
It's fine to quickly chop up some veg and eat them as a snack while you're in between activities. Often, we are so busy that this is all we have time for. But as much as possible I'm trying (and I want to encourage you to try) to appreciate the beauty of your food.
When we pause to delight in the beauty of God's creation, we do nourish more than just our bodies. Our minds relax and our souls are more united to Him.
Food can be an experience, not just a function.
This Dijon Roasted Root Vegetables is one of the dishes that, for me, nourishes body and soul. I love delighting in the incredible colors. And experiencing the different shapes and textures of each vegetable.
Let's dive into the recipe!
Ingredient Notes
- Carrots, Beets, Parsnips: Of the three vegetables on this list, you may not be familiar with parsnips. Parsnips are similar to carrots in shape, but they are much denser, closer to the texture of a potato. All three of these vegetables are root vegetables. They are grown under ground and have more carbohydrates (the good ones!) than other vegetables.
- Dijon Mustard: Dijon gives these vegetables some flavor. That mustard tang perfectly complements the dense root veg.
- Maple Syrup: A little maple syrup adds a hint of sweetness and enhances the natural sweetness of root vegetables.
- Salt: Salt is a flavor enhancer and it balances the tang of the mustard and sweetness of the veg.
- Parsley: A sprinkle of fresh parsley after roasting goes a long way to freshen up the dish.
How to make Dijon Roasted Root Vegetables
Step 1. Start by preheating the oven and lining a baking sheet with aluminum foil. Lining the pan keeps the vegetables from sticking to the pan and makes for easy cleanup!
Step 2. Chop the veggies. You can slice them in any shape you'd like. For variety, I sliced each one a different way. I cut the carrots into thirds and then sliced lengthwise to create spears. For the parsnips, I cut thick rounds, which I then cut into quarters or halves to create little cubes. (P.S. You CAN eat the inside of a parsnip, it is a bit tougher than the outer parts, but definitely edible.) And I cut the beets into little wedges. Add all the chopped veggies to a large bowl.
Step 3. Mix the Dijon and maple syrup in a small bowl. Then add to the bowl of veg and stir to coat completely.
Step 4. Arrange the vegetables on the foil-lined pan. Then bake for 30 minutes, or until the veggies are slightly browned. I used the convection setting on my oven, but this recipe will work fine without it.
Step 5. When the veggies are cooked, remove them from the oven. When serving, sprinkle with fresh parsley. Enjoy!
Recipe Prayer
Thank you God for the beauty of our food. Help us to delight in each meal. Amen.
Related Recipes
Looking for other roasted vegetable recipes? Check out these Spicy Roasted Carrots with Cilantro.
Tried this recipe?
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📖 Recipe
Dijon Roasted Root Vegetables (Oil-Free)
Ingredients
- 2 Large Parsnips
- 3 Large Beets
- 4 Large Carrots
- 3 Tablespoons Dijon Mustard
- 1 Tablespoon Maple Syrup
- Salt
- 2 Tablespoons Fresh Parsley
Instructions
- Preheat the oven to 450. Line a baking sheet with aluminum foil.
- Peel and chop the veggies. You can slice them in any shape you'd like. Add the chopped vegetables to a large bowl.
- Mix the Dijon and maple syrup in a small bowl.
- Add the Dijon mixture to the vegetables and stir to coat.
- Arrange the vegetables on the foil-lined pan. Then bake for 30 minutes, or until the veggies are slightly browned. I used the convection setting on my oven, but this recipe will work fine without it.
- When the veggies are cooked, remove them from the oven. When serving, sprinkle with fresh parsley. Enjoy!
Nutrition
Nutrition information is an estimate.
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