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Roasted Root Vegetables

Prep Time5 minutes
Cook Time35 minutes
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.