It’s the middle of fall and I am certain many of you are already eating so many root vegetables. I absolutely love them and personally have been eating so many of them in my home!
Root vegetables are in season right now, and they will be for quite some time. If you aren’t familiar with what a root vegetable is, there are quite a few of them. Some that I’m sure you’ve already had in your kitchen include carrots, potatoes, sweet potatoes, beets, parsnips, and onions…to name a few.
There are a lot of reasons to be cooking with root vegetables right now, and here are a few:
- When you shop with the seasons, it keeps grocery costs lower.
- They keep really well when you don’t eat them right away! In fact, some root vegetables will keep for weeks and even months if stored properly! This makes them great for having on hand all season long to whip up whenever you need them.
- They have great health benefits because they grow underneath the ground, allowing them to absorb many nutrients and minerals available in the soil.
- They taste SO DANG GOOD.
Okay, so we’ve touched on what root veggies are and why you should be eating them right now, so now lets talk about this recipe. It’s absolutely fantastic! It’s simple, yet bursting with flavor talks to the apple cider vinegar and dijon mustard the veggies are tossed in before roasting to perfection. I just know you are going to absolutely love these veggies!
- 2 large carrots, peeled and cut into 2 inch long pieces
- 2 large parsnips, peeled and cut into 2 inch long pieces
- 1 large garnet sweet potato, peeled and cut into 2 inch wedges
- 1 medium red onion, cut into thick slices
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon Mustard
- 1.5 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1/4 cup apple cider vinegar
- Preheat oven to 450 degrees.
- In a large bowl, combine all ingredients and toss to coat evenly.
- Line a baking sheet with parchment and evenly spread the vegetables in a single layer. This will ensure that your vegetables cook evenly and get crispy.
- Cook for 30 minutes or until vegetables are evenly roasted.