Roasted Winter Root Vegetables with a Carrot Twist

Ingredients and Weight:

• Carrots, peeled and chopped: 1.5 pounds
• Parsnips, peeled and chopped: 1 pound
• Rutabagas, peeled and chopped: 1 pound
• Sweet potatoes, peeled and chopped: 1 pound
• Olive oil: 1/4 cup
• Salt and black pepper: to taste
• Fresh rosemary, chopped: 1 tablespoon
• Fresh thyme, chopped: 1 tablespoon
• Dijon mustard: 1 tablespoon

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine the carrots, parsnips, rutabagas, and sweet potatoes.
3. Drizzle with olive oil and season with salt, pepper, rosemary, and thyme.
4. Spread the vegetables evenly on a baking sheet.
5. Roast for 25 minutes, or until tender and caramelized.
6. Remove from the oven and stir in the Dijon mustard.

Nutritional Information:

• Calories: 250 per serving
• Carbohydrates: 30 grams
• Protein: 5 grams
• Fat: 15 grams

Dish Characteristics:

• Vibrant and colorful
• Sweet and savory
• Warm and comforting
• Ideal for autumn and winter meals

User Comments:

• "This dish is a true winter delight! The carrots give it such a unique and flavorful twist."
• "I love how easy it is to make. Just mix everything together and roast in the oven."
• "The Dijon mustard adds a lovely tangy touch that perfectly complements the sweetness of the vegetables."
• "I paired this with a roasted chicken and it was the perfect meal for a cold evening."
• "My kids loved it! They're always asking for me to make it."

Special Precautions and Tips:

• If you can't find fresh rosemary or thyme, you can use dried herbs instead.
• To make a vegan dish, simply omit the Dijon mustard.