Roasted Root Vegetables With Mustard
Ready In: 1 hr 20 mins
Serves: 4-6
Ingredients
- 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
- 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.
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