Savory Spiced Roasted Root Veggie Medley
Experience the delightful harmony of flavors in this Savory Spiced Roasted Root Veggie Medley. Each root vegetable is caramelized to perfection, enhanced by a bold mustard dressing and fragrant thyme. The Dijon mustard brings a tangy depth, while the optional mustard oil adds an exciting kick that elevates the dish. Perfect for gatherings or as a robust side for family dinners, this dish is not only comforting but also packed with nutrients. Serve it alongside your favorite protein or enjoy it as a standalone delight. Remember, mustard oil is powerful, so use it sparingly to truly appreciate the balance of flavors!
N/A
Servings
58
Calories
13
Ingredients
Ingredients
Dijon mustard
3 tablespoons (coarse)
Olive oil
2-3 tablespoons (extra virgin)
Mustard oil
1 tablespoon (optional)
Thyme
6 sprigs (chopped)
Paprika
1/4 teaspoon (ground)
Cayenne
1/4 teaspoon (ground)
Sea salt
1/2 teaspoon (fine)
Black pepper
1/4 teaspoon (freshly ground)
Carrots
2 (sliced into 1-inch lengths)
Parsnips
4 (sliced into 1-inch lengths)
Yukon Gold potatoes
4 medium (cubed into 1-inch pieces)
Sweet potato
1 large (cubed into 1-inch pieces)
Sweet onion
1 large (cut into 1/2-inch wedges)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, whisk together the Dijon mustard, olive oil, and optional mustard oil until well combined.
3
Stir in the chopped thyme, paprika, cayenne pepper, sea salt, and freshly ground black pepper to form a flavorful paste.
4
Add the sliced carrots, parsnips, cubed Yukon Gold potatoes, sweet potato, and onion wedges to the bowl. Toss gently to coat all the vegetables evenly with the mustard mixture.
5
Allow the coated vegetables to sit for about 10 minutes to absorb the flavors.
6
Spread the mixture in a single layer in a large baking dish, ensuring even spacing for optimal roasting.
7
Roast in the preheated oven for 45 to 50 minutes, stirring gently every 15 minutes to promote even cooking. Be careful not to break the vegetables while turning them.
8
Once the vegetables are golden brown and tender, remove them from the oven and let them cool slightly before serving. Enjoy your deliciously roasted root veggies!
Nutrition Information
2g
Fat
9g
Carbs
1g
Protein
1.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Spiced Roasted Root Veggie Medley.
Is this roasted vegetable medley vegan-friendly?
Yes, this dish is tagged as vegan.
Does this recipe contain gluten?
No, this recipe is gluten-free.
How many carrots are required?
You will need 2 carrots sliced into 1-inch lengths.
What is the quantity of parsnips used?
The recipe calls for 4 parsnips sliced into 1-inch lengths.
What type of potatoes should I use?
The recipe specifies 4 medium Yukon Gold potatoes cubed into 1-inch pieces.
How many sweet potatoes are needed?
Use 1 large sweet potato cubed into 1-inch pieces.
How should the sweet onion be prepared?
Cut 1 large sweet onion into 1/2-inch wedges.
How much Dijon mustard is in the dressing?
The dressing uses 3 tablespoons of coarse Dijon mustard.
What amount of olive oil is recommended?
Use 2 to 3 tablespoons of extra virgin olive oil.
Is mustard oil a required ingredient?
No, the 1 tablespoon of mustard oil is optional but adds an exciting kick.
How much thyme is used in the medley?
The recipe uses 6 sprigs of chopped thyme.
What spices are added to the mustard paste?
The paste includes paprika, cayenne pepper, sea salt, and freshly ground black pepper.
What is the oven temperature for roasting?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How long do the vegetables need to roast?
Roast the vegetables for 45 to 50 minutes.
How often should the vegetables be stirred?
Gently stir the vegetables every 15 minutes during roasting.
Should the vegetables sit before going into the oven?
Yes, allow the coated vegetables to sit for about 10 minutes to absorb the flavors.
How many calories are in a serving?
There are 58 calories per serving.
What is the fat content per serving?
Each serving contains 2 grams of fat.
How many carbohydrates are in this dish?
There are 9 grams of carbohydrates per serving.
What is the protein content of the roasted veggies?
The dish provides 1 gram of protein per serving.
How much fiber does this recipe provide?
There is 1.3 grams of fiber per serving.
How many ingredients are in this recipe?
There are a total of 13 ingredients.
What is the preparation method for the carrots and parsnips?
Both should be sliced into 1-inch lengths.
What kind of salt is used?
The recipe uses 1/2 teaspoon of fine sea salt.
Can this be served as a main dish?
It can be enjoyed as a standalone delight or as a robust side for family dinners.
What texture should the vegetables have when done?
They should be golden brown and tender.
How should the vegetables be spread in the baking dish?
Spread them in a single layer to ensure even spacing for optimal roasting.
What caution is given regarding mustard oil?
Mustard oil is powerful, so it should be used sparingly to maintain flavor balance.
What should be done after removing the dish from the oven?
Let the vegetables cool slightly before serving.