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Peel and chop 2 large parsnips, 3 medium beets, and 4 large carrots. Add to a large bowl.
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Mix 3T dijon mustard and 1T maple syrup.
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Add the dijon mixture to the chopped vegetables. Stir until all the vegetables are coated.
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Spread on a foil-lined baking sheet and sprinkle with salt. Bake at 450 for 25-30 minutes.
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When the vegetables are tender and slightly browned, remove from the oven.
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Top with fresh parsley. Serve and enjoy!
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Plant-Based Chocolate Almond Torte
Plant-Based Fig Crumble Bars
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