Lemon-Mustard Roasted Root Vegetables

Photography, © Foodivine studio

  • Prep time 15 minutes
  • Total time 1 hour
  • Portion size 8 servings



Preheat oven to 375°F. Line two large baking sheets with foil; set aside. In shallow dish, combine oil, lemon zest and juice, mustard, thyme and oregano. Season with salt and pepper. Add carrots, parsnips and garlic; toss to coat well. Spread vegetables on prepared baking sheets.

Bake in upper and lower thirds of oven, switching sheets and turning veg­etables halfway through cooking time, until tender and golden, 40 to 45 minutes. (Make-ahead: Can be stored in airtight container and refrigerated overnight.)

Nutritional facts PER SERVING

  • Calories 185
  • Total fat 4 g
  • Saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 250 mg
  • Total carbohydrate 34 g
  • Fibre 10 g
  • Sugars 12 g
  • Protein 3 g
  • Iron 1.2 mg
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Lunch & Dinner

Lemon-Mustard Roasted Root Vegetables