Maple-Mustard Roasted Root Vegetables

*Credit for photo given to

Matt and I had the pleasure of attending the first annual Racers Cookout yesterday evening. Matt first got involved in Autocross in 2013 and has been busy building a roll cage in his Nissan 240 to now participate in a different category of racing. He’s wanted me to build a car to race as well, but so far, I’ve loved just being a passenger. 😉

I decided to prepare simple roasted root vegetables with a maple-mustard dressing to contribute to the spread of food. I was so pleased when they were well-received and became a huge hit! I made a blogger fail and sadly didn’t capture a good photo of them. I am including the recipe for the large amount that I made, so feel free to cut it down if needed. However, I will say if you go ahead and roast a large amount, you can throw them onto salads for lunch, turn them into soup (which is what we’re doing tonight!), serve them alongside baked bone-in pork chops for a quick weeknight meal, or add them to eggs and make a frittata. As long as you have the oven on, it’s best to make the most use out of it, in my opinion.


4 small to medium sweet potatoes, scrubbed and cubed

4 turnips, peeled and cubed

2 small yellow onions, peeled and cubed

1 bulb of garlic, cloves separated and peeled

1/2 lb Brussels sprouts, stem ends removed and halved

1 large beet, scrubbed

olive oil

seasoning salt


3 T real maple syrup

1 T spicy mustard

1 t white balsamic vinegar


Preheat oven to 425*. Add all vegetables except for the beet to a roasting pan and toss with olive oil and seasoning salt. Wrap the beet up separately in a foil pouch. Roast vegetables until tender with a fork. Meanwhile mix together the ingredients for the dressing. Toss to coat while the vegetables are warm and serve.

*Alternatively, the vegetables can be served at room temperature or chilled. Also, to create a glaze, remove the vegetables just before they are finished roasting and add the dressing. Return pan to oven just until vegetables are tender.

As always, I hope you enjoy this recipe! Feel free to swap out other vegetables. Carrots, parsnips, celery, etc. would all work beautifully with this.

Tell me, what is your favorite dish to bring to a gathering?

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