Save A hearty, aromatic roast featuring a medley of winter root vegetables enrobed in a savory herb crust—perfect for a festive centerpiece or cozy family dinner.
The first time I made this roast for my family, the kitchen filled with wonderful herb scents and everyone eagerly gathered at the table. It's become a staple for our holiday meals and is equally loved for cozy weekday dinners.
Ingredients
- Carrots: 2 medium, peeled and cut into 1-inch chunks
- Parsnips: 2 medium, peeled and cut into 1-inch chunks
- Rutabaga: 1 small, peeled and cut into 1-inch cubes
- Sweet potato: 1 medium, peeled and cut into 1-inch cubes
- Red onion: 1 small, peeled and cut into wedges
- Olive oil: 3 tbsp
- Dijon mustard: 2 tbsp
- Garlic cloves: 3, minced
- Fresh rosemary: 1 tbsp, finely chopped
- Fresh thyme: 1 tbsp, finely chopped
- Fresh parsley: 1 tbsp, finely chopped (plus 2 tbsp chopped for optional garnish)
- Sea salt: 1 tsp
- Freshly ground black pepper: ½ tsp
Instructions
- Prepare the oven and pan:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Combine root vegetables:
- In a large bowl, combine all the prepared carrots, parsnips, rutabaga, sweet potato, and red onion.
- Mix herb crust:
- In a small bowl, whisk together olive oil, Dijon mustard, garlic, rosemary, thyme, parsley, salt, and pepper until well blended.
- Coat vegetables:
- Pour the herb mixture over the vegetables and toss thoroughly to coat each piece evenly.
- Arrange for roasting:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast for 45–50 minutes, stirring once halfway through, until the vegetables are golden brown and tender.
- Garnish and serve:
- Transfer to a serving platter and garnish with extra chopped parsley if desired. Serve hot.
Save Gathering around the dinner table for this roast always sparks warm conversation and plenty of second helpings. Even picky eaters find themselves coming back for more of these flavorful veggies.
Required Tools
Large mixing bowl, small mixing bowl, baking sheet, parchment paper, sharp knife, cutting board
Allergen Information
Contains Dijon mustard. Gluten-free and dairy-free. Always check mustard and prepared condiments for potential allergens or cross-contamination.
Nutritional Information (per serving)
Calories: 210, Total Fat: 8 g, Carbohydrates: 34 g, Protein: 3 g
Save This roast makes a stunning addition to any dinner spread and is easy to prepare and serve. Enjoy every bite of winter comfort.
Recipe Questions & Answers
- → Which root vegetables work best for this dish?
Carrots, parsnips, rutabaga, sweet potatoes, and red onions create a balanced mix of flavors and textures.
- → Can other herbs be used in the crust?
Yes, rosemary, thyme, and parsley are traditional, but sage or oregano can be substituted to alter the profile.
- → How can I achieve a crispier texture?
Broil the vegetables for 2-3 minutes at the end of the roasting time to enhance crispiness.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but check condiments like Dijon mustard for any hidden gluten.
- → What pairings complement this herb-crusted vegetable dish?
A crisp white wine such as Sauvignon Blanc or a fresh green salad pairs nicely with the roasted flavors.