Mustard Free Herb-Roasted Root Vegetable Medley
Roasted root vegetables are one of those side dishes that somehow manage to feel both rustic and impressive at the same time. Carrots, parsnips, sweet potato, and beets get tossed in melted coconut oil with fresh rosemary, thyme, garlic, turmeric, and ginger before hitting a hot oven — the result is deeply caramelized edges and tender, earthy centers that are genuinely hard to stop eating. The spice blend here does all the heavy lifting, which means there's absolutely no need for mustard or mustard-based condiments to build flavor. That matters more than you might think, since mustard sneaks into a surprising number of spice blends, marinades, and roasting sauces sold at the grocery store. Spreading the vegetables in a single layer is the real secret to getting that golden, slightly crispy finish rather than a soggy steam situation. A scatter of fresh parsley at the end brightens everything up and makes the platter look like you actually tried. This one is weeknight-easy but impressive enough to bring to a holiday table.
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Learn more →Ingredients
4 servings
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato (about 10 oz), peeled and cut into 1-inch cubes
- 2 medium beets, peeled and cut into 1-inch cubes
- 3 tbsp coconut oil, melted
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp salt
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Place the carrots, parsnips, sweet potato, and beets in a large mixing bowl. Drizzle with the melted coconut oil and toss to coat evenly.
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