Getting Back To Your Roots With Roasted Parsnips And Carrots

By Sara Conrad

Published October 29, 2019 at 2:33 PM EDT

Root vegetables are great roasted. I could eat them every day of the week, and in the winter time, my family eats a lot of roasted veggies.

This recipe has a different flavor than just the usual salt and pepper, and it's low in fat and high in taste. Mustard seed adds a zing to all the ingredients and combines them nicely.

When the carrots are roasted, they stay nice and sweet. We always fight over the slightly burnt ones - my son usually wins!

Roasted Parsnips And Carrots With Mustard

Ingredients:

1 pound carrots

1 pound parsnips

1 medium golden beet

3/4 pound small potatoes (skin on)

1/4 cup olive oil

1 tablespoon Dijon mustard

1 tablespoon mustard seeds

Dash of Balsamic vinegar (optional)

salt and pepper to taste

Directions:

Heat oven to 425 degrees.

Skin parsnips and beet. Cut everything into ½ cubes.

Put veggies in a large casserole dish.

Mix olive oil, mustard, mustard seeds, and balsamic (if using), salt and pepper.

Pour over veggies.

Roast 30-40mins or until tender.