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Roasted root vegetables are a culinary staple that effortlessly combine nutrition and flavor to create a versatile dish. Whether you're preparing a weeknight dinner or a grand feast, these colorful and hearty vegetables can complement a wide range of meals. The star of this recipe is the delightful honey mustard dressing, which beautifully marries sweet and savory elements, making the dish not only nourishing but also irresistibly delicious.

Honey Mustard Roasted Root Veggies

Discover the delightful combination of flavors in Sweet & Savory Honey Mustard Roasted Root Veggies! This easy recipe features nutritious root vegetables like carrots, beets, and sweet potatoes, all beautifully roasted with a honey mustard dressing that balances sweet and savory perfectly. Ideal for any meal, this dish is packed with vitamins and fiber, making it both delicious and healthy. Elevate your dining experience with this vibrant and versatile side dish!
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Ingredients
  

2 large carrots, peeled and sliced into half-moons

2 medium parsnips, peeled and chopped into bite-sized pieces

1 large beet, peeled and diced

1 sweet potato, peeled and cubed

2 tablespoons olive oil

3 tablespoons honey

2 tablespoons Dijon mustard

1 teaspoon garlic powder

1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting.

    Prepare the Veggies: In a large mixing bowl, combine the sliced carrots, chopped parsnips, diced beet, and cubed sweet potato.

      Make the Dressing: In a separate bowl, whisk together the olive oil, honey, Dijon mustard, garlic powder, thyme, salt, and pepper until well combined.

        Coat the Veggies: Pour the honey mustard dressing over the root vegetables and toss well to ensure they are evenly coated.

          Roasting Time: Spread the coated veggies in a single layer on a large baking sheet. Make sure there’s enough space between the pieces for even roasting.

            Roast the Veggies: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the veggies are tender and lightly caramelized, stirring halfway through for even browning.

              Garnish and Serve: Once roasted, remove the veggies from the oven and transfer to a serving dish. Garnish with chopped fresh parsley before serving.

                Enjoy this delightful medley of sweet and savory flavors that’s perfect as a side dish for any meal!

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings