Roasted Root Vegetables With Mustard

"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."
 
Roasted Root Vegetables With Mustard created by Leggy Peggy
Ready In:
1hr 20mins
Ingredients:
13
Serves:
4-6
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ingredients

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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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  1. cuppycakes
    Not sure that the mustard added anything
     
  2. Susie D
    This was a wonderful discovery & goes straight into my Best of cookbook! I didn't have mustard oil and I substituted red pepper flakes for the cayenne, but otherwise followed the recipe. We were rewarded with the most flavorful roasted vegetables. The mustard flavor is a hint and not overpowering. I was slightly apprehensive that this might stick to the pan, but it didn't at all. Maybe the careful turning every 15 minutes is the key. I made this to serve with a roasted chicken, but it would be perfect with a roast or ham. Thank you for sharing this keeper! Made for FYC at Food, Friends, &Fun.
     
  3. Susie D
    This was a wonderful discovery and goes straight into my Best of cookbook! I didn't have mustard oil and I substituted red pepper flakes for the cayenne, but otherwise followed the recipe. We were rewarded with the most flavorful roasted vegetables. The mustard flavor is a hint and not overpowering. I was slightly apprehensive that this might stick to the pan, but it didn't at all. Maybe the careful turning every 15 minutes is the key. I made this to serve with a roasted chicken, but it would be perfect with a roast or ham. Thank you for sharing this keeper! Made for FYC at Food, Friends, andFun.
     
  4. LifeIsGood
    Fabulous! Such a wonderful mix of roasted veggies. I was a little nervous that there would be too heavy of a mustard flavor, but there wasn't at all..only a hint. I didn't have grainy Dijon, so I used 2 T. of regular Dijon and 1 T. of a stone ground mustard. I roasted the veggies for about an hour while also cooking some chicken. The only change I'll make next time (and it's due to personal preference), is to omit the parsnips & replace with more carrots. Thank you!
     
  5. Mia in Germany
    What a fantastic way to have root vegetables! I had a bag of 2 pounds of turnips, parsnips, carrots and red beets. The mustard coating is so delicious that DH and I devoured the whole 2 pounds in one meal! I didn't have the mustard oil, but it was fabulous without, too. Thanks for sharing!<br/>Made for Baby it's cold outside / Diabetes Forum
     

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