One of the reasons we love when it starts to get cold is the autumn-specific dishes! These root vegetables are a perfect side dish for a fall or winter day.

4 large carrots
4 parsnips
1 large sweet potato
1 large potato, or 3 small red potatoes
1/2 lemon, juiced
2 tbsp. dijon mustard
3 tbsp. olive oil

Chop the carrots and parsnips into small (1-inch or so) pieces, and the potatoes into slightly larger pieces. Line large pan with parchment paper and add in vegetables. Pour the lemon juice, mustard, and olive oil over the vegetables and mix. Cover baking pan with foil. Bake for 45 minutes at 450, and then remove the foil from the top of the pan. Stir and return to oven for an additional 45 minutes, stirring occasionally throughout. Leave in oven until brown and crispy; you may need to add more oil and allow the vegetables to bake for longer.