Gluten-Free Roasted Root Vegetables

Ingredients

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• 4 cups mixed root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and cut into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)

Instructions

1. 1 Preheat your oven to 400°F (200°C). In a large bowl, toss the prepared mixed root vegetables with the extra virgin olive oil, salt, and black pepper. Ensure each piece is lightly coated for even roasting.
2. 2 Spread the seasoned root vegetables in a single layer on a baking sheet. Roast for approximately 30-35 minutes, tossing halfway through, or until the vegetables are tender when pierced with a fork and have developed caramelized edges and a slightly sweet aroma.
3. 3 While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, gluten-free Dijon mustard, and minced garlic (if using) until smooth.
4. 4 Once the root vegetables are roasted to perfection, transfer them back to the large bowl. Drizzle the prepared lemon-Dijon dressing over the warm vegetables. Gently toss to coat everything evenly, allowing the flavors to meld.
5. 5 Taste the roasted root vegetables and adjust seasoning with additional salt or pepper if needed. Serve immediately as a warm and flavorful side dish.

Nutrition (per serving)

Tips & Notes

• Cut the denser vegetables (carrots, parsnips, beets) slightly smaller than the sweet potatoes so everything is tender at the same time.
• Toss the beets with their share of the oil and seasoning in a separate bowl, and keep them on their own corner of the sheet; they bleed red onto lighter vegetables.
• Large parsnips have a woody core. Cut out the tough center before cubing.

Common questions