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Getting Back To Your Roots With Roasted Parsnips And Carrots

This recipe is low in fat and high in taste. Mustard seed adds a nice zing.

Root vegetables are great roasted. I could eat them every day of the week, and in the winter time, my family eats a lot of roasted veggies.

This recipe has a different flavor than just the usual salt and pepper, and it’s low in fat and high in taste. Mustard seed adds a zing to all the ingredients and combines them nicely.

When the carrots are roasted, they stay nice and sweet. We always fight over the slightly burnt ones – my son usually wins!

Roasted Parsnips And Carrots With Mustard


  • 1 pound carrots
  • 1 pound parsnips
  • 1 medium golden beet
  • 3/4 pound small potatoes (skin on)
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mustard seeds
  • Dash of Balsamic vinegar (optional)
  • salt and pepper to taste


  1. Heat oven to 425 degrees.
  2. Skin parsnips and beet. Cut everything into ½ cubes.
  3. Put veggies in a large casserole dish.
  4. Mix olive oil, mustard, mustard seeds, and balsamic (if using), salt and pepper.
  5. Pour over veggies.
  6. Roast 30-40mins or until tender.
Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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