Lemon Dijon-Drizzled Roasted Root Veg Fest

Maura Knowles - The Upside Blog by Vitacost.com

by | Updated: March 31st, 2017

Want to transform a picky eater into a vegetable-lover? Roast veggies in a tangy lemon-Dijon drizzle and complaints will simmer come dinnertime. The drizzle, made with extra virgin olive oil, Dijon mustard, lemon juice and parsley, brings a bold flavor to tender, slowly-roasted veggies. With minimal active time, this recipe is perfect as a healthy and delicious side dish. Serve it alongside protein and greens, and you’ve got a full, well-balanced meal sure to satisfy even the pickiest vegetable-haters.

Roasted Root Vegetable Medley with Parsnips and Rainbow Carrots | Vitacost.com/Blog

Lemon Dijon-Drizzled Roasted Root Veg Fest


Rainbow Medley
3 medium large purple carrots, chopped
3 medium large orange carrots, chopped
3 medium large white carrots, chopped
4 medium large parsnips, chopped
6 stalks celery, chopped

Dijon Drizzle

2 Tbsp. extra virgin olive oil
1/2 cup green onions, chopped
1/3 cup fresh parsley chopped
freshly ground black pepper, to taste
1 Tbsp. Dijon mustard
Juice of 1 medium-large lemon


  1. Preheat oven to 250 degrees F.
  2. In a smaller mixing bowl, mix together the Dijon Drizzle ingredients, to taste.
  3. Slowly drizzle over the Rainbow medley, coating each veggie.
  4. Spread on a baking sheet and bake for one hour.