Roasted Root Vegetables With Mustard

Baby Kato's Note:

The root vegetables are wonderful this way. The mustard oil packs a real whollop. Mustard oil is very strong smelling and extremely hot. "USE SPARINGLY". Once opened, the oil may be refrigerated for up to 6 months.

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 3 tablespoons Dijon mustard, coarse
• 2 -3 tablespoons olive oil
• 1 tablespoon mustard oil (optional)
• 6 sprigs thyme, chopped
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, fresh ground
• 2 carrots, sliced 1-inch lengths
• 4 parsnips, sliced 1-inch lengths
• 4 medium potatoes, 1-inch cubes, yukon gold
• 1 large sweet potato, 1-inch cubes
• 1 large sweet onion, 1/2-inch wedges

Directions:

1. Preheat oven to 375°F.
2. Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
3. Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
4. Let stand 10 minutes and spread in one layer in large baking dish.
5. Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
6. Try not to break vegetables when turning.

Reviews

[danica.crystal]

This was fantastic! I also added an extra tablespoon of olive oil since I didn't have mustard oil. Next time I'd use about half the cayenne pepper. I really like cayenne but found it still to be a bit too much. Great recipe!

[bluemoon downunder]

What a wonderful way to enjoy the earthiness of root vegetables: just SO, so very delicious. :) I didn't have any mustard oil but followed Brooke's suggestion of adding an extra tablespoon of olive oil. I omitted the cayenne pepper (personal taste preference) but loved the blend of flavours from the thyme, paprika and black pepper. About 10 minutes before the end of the cooking time, I sprinkled the vegetables with some minced garlic; just had to get some garlic in somehow. We SO enjoyed these vegetables with Chicken or Turkey Casserole. They'd also be a great complement to any meat dish, as part of a vegetarian meal or on their own as a yummy, healthy, low-fat, take-to-work lunch. Thank you, Baby Kato, for this fabulous recipe which I am going to be making often - for dinners, lunches, solo meals and for serving to guests. Totally loved this recipe! One of my great finds on Zaar! Made for Zaar Stars Tag.

[Brooke the Cook in WI]

Wow - served this at our BBQ tonight and everyone (including the 13yo) enjoyed it! I didn't have the mustard oil, but I do think its important that you add another tablespoon of olive oil in its place to spread the mixture around the vegetables. I added extra cayenne and used a baking sheet with rim to bake for about 60 minutes. The veggies were so very sweet and tender - great side dish tonight!