This recipe has some strong flavors, but I think the mustard, garlic and lemon work really well with the parsnip. Parsnips are a strongly-flavored vegetable and I wanted to see if I could do something to make parsnip palatable, because I’m not a huge fan of parsnips in general.
You’ll want to cut the vegetables into strips and arrange them on a baking tray with a whole head of garlic like so:
And here’s a picture of the “vinaigrette” dressing before I mixed it all together.
I served this as a side dish with Maple Mustard Baked Chicken.
Roasted Root Vegetables
Servings: 4
Calories: 176kcal
Ingredients
- 1 parsnip (cut into 2-inch strips)
- 2 medium sweet potatoes (cut into 2-inch strips)
- 1 red onion (cut into 8 wedges)
- 1 whole head of garlic
- 4 teaspoon olive oil
- 1 pinch salt
- 1 pinch ground black pepper
- 1 cup cherry tomatoes
Maple Mustard Vinaigrette
- 2 tablespoon lemon juice
- 1 tablespoon maple syrup
- ½ tablespoon dijon or whole-grain mustard
- 2 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
Instructions
- Preheat the oven to 400 °F. Lightly spray a foil-lined baking sheet with nonstick spray.
- Stir together all the vinaigrette dressing ingredients in a small bowl and set it aside.
- Cut up the parsnip, sweet potatoes, and red onion.
- Slice the top off a head of garlic.
- In a large bowl, toss the parsnip, sweet potatoes and red onion with 3 teaspoons (1 tablespoon) of olive oil, and a small pinch of salt and pepper. Spread the vegetables in a single layer on the prepared baking sheet.
- Put the head of garlic on the baking sheet and pour 1 more teaspoon of olive oil over the exposed garlic cloves.
- Roast in the oven for 30 minutes. At the 15-minute mark, give the parsnip, sweet potatoes and onion a good stir and add the cherry tomatoes to the baking sheet.
- At the 30-minute mark, you'll probably want to remove the vegetables from the oven. The head of garlic might need 5 to 10 minutes more. Roast the garlic until the exposed ends of the garlic cloves are lightly browned. The garlic cloves should be squishy inside.
- Squish out the garlic cloves and add them to the rest of the vegetables. Toss the vegetables with the maple mustard vinaigrette dressing and enjoy.
