Prep 30 mins
Cook 50 mins
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.
- 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
- Preheat oven to 375°F.
- Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
- Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
- Let stand 10 minutes and spread in one layer in large baking dish.
- Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
- Try not to break vegetables when turning.
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.
Delicious! I didn't have mustard oil but did use the Dijon. I also used carrots, red onion, brussel sprouts, sweet potato and garlic cloves. Tasted so good I'm making it again tonight. YUM!
It's winter in Australia, when these wonderful veggies are abundant. Made mostly as written, except that I didn't have dijon, only seedy mustard. So nice to have a great recipe in which to use my supply of mustard oil. Served and enjoyed with roast duck and a mixed green salad. Thanks for posting.