Dijon Roasted Root Vegetables (Oil-Free)
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Peel and chop 2 large parsnips, 3 medium beets, and 4 large carrots. Add to a large bowl.
1
Mix 3T dijon mustard and 1T maple syrup.
2
Add the dijon mixture to the chopped vegetables. Stir until all the vegetables are coated.
3
Spread on a foil-lined baking sheet and sprinkle with salt. Bake at 450 for 25-30 minutes.
4
When the vegetables are tender and slightly browned, remove from the oven.
5
Top with fresh parsley. Serve and enjoy!
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