Go Back
–+ servings
A plate of dijon roasted root vegetables.

Dijon Roasted Root Vegetables (Oil-Free)

Print Recipe
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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 196
Author Elizabeth

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

Calories: 196kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Sodium: 342mg | Potassium: 1223mg | Fiber: 12g | Sugar: 24g | Vitamin A: 12272IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg