Ingredients
-
3
-
2 - 3
-
1
-
6
-
1/4
-
1/4
-
1/2
-
1/4
-
2
-
4
-
-
-
-
-
Directions
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.,Not sure that the mustard added anything,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.
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Combine Mustard, Olive Oil, Mustard Oil, Thyme, Paprika, Cayenne Pepper, Sea Salt and Freshly Ground Black Pepper Together in Large Bowl. |
|
3
Done
|
Whisk and Add Carrots, Parsnips, Potatoes, Sweet Potato and Onions to Bowl. |
|
4
Done
|
Let Stand 10 Minutes and Spread in One Layer in Large Baking Dish. |
|
5
Done
|
Roast in 375f Oven For 45- 50 Minutes, Gently Turn Vegetables Every 15 Minutes. |
|
6
Done
|
Try not to Break Vegetables When Turning. |
