Roasted Root Vegetables With Mustard

READY IN: 1hr 20mins
Recipe by Baby Kato

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.

Top Review by Debbwl

As a fan of roasted veggies found the addition of a mustard coating a truly tasty and wonderful change of pace, these made a fantastic side the smoked ham they were served with. Sorry for no photo it was so dark and late we just ate, thanks so much for the post.

Ingredients Nutrition


  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.

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