# What You'll Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 medium parsnips, peeled and cut into 1-inch chunks
03 - 1 small rutabaga, peeled and cut into 1-inch cubes
04 - 1 medium sweet potato, peeled and cut into 1-inch cubes
05 - 1 small red onion, peeled and cut into wedges
→ Herb Crust
06 - 3 tablespoons olive oil
07 - 2 tablespoons Dijon mustard
08 - 3 garlic cloves, minced
09 - 1 tablespoon fresh rosemary, finely chopped
10 - 1 tablespoon fresh thyme, finely chopped
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 teaspoon sea salt
13 - ½ teaspoon freshly ground black pepper
→ Optional Garnish
14 - 2 tablespoons chopped fresh parsley
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared root vegetables into a large bowl.
03 - In a small bowl, whisk together olive oil, Dijon mustard, minced garlic, rosemary, thyme, parsley, sea salt, and black pepper until fully blended.
04 - Pour herb mixture over vegetables and toss thoroughly to ensure even coating.
05 - Spread vegetables evenly in a single layer on prepared baking sheet.
06 - Roast for 45 to 50 minutes, stirring once halfway through, until golden brown and tender.
07 - Transfer vegetables to serving platter, garnish with chopped parsley if desired, and serve hot.
