This makes a huge side dish, such as for a party. Cut in half or more for a family dinner.

1/2 cup soy sauce (regular as this is the primary form of salt for the dish)
4 tbsp Dijon mustard
2 tbsp lemon juice
Cloves from one medium bulb of garlic
2 tsp powdered ginger
Leaves from ~10 sprigs thyme
1 tsp ground black pepper
1 tsp dried rosemary
4 large baking potatoes
4 medium parsnips
2 medium carrots (more makes it sweeter...)
3 large beets

1/2 cup soy sauce (regular as this is the primary form of salt for the dish) 4 tbsp Dijon mustard 2 tbsp lemon juice 2 tsp powdered ginger 1 tsp ground black pepper 1 tsp dried rosemary 4 large baking potatoes 4 medium parsnips 2 medium carrots (more makes it sweeter...) 3 large beets

1. Preheat oven to 400 and spray two large baking sheets with cooking spray
2. Cut potatoes, parsnips, carrots, and beets into bite-sized chunks and place into a container or bag with extra room for shaking
3. Blend all other ingredients in a food processor or blender until only fine chunks remain
4. Toss sauce with veggies in container or bag
5. Spread vegetables onto baking pans in roughly one layer
6. Bake until tender, occasionally flipping and alternating each pan between the upper and lower racks. Broil at the end if desired.