ROASTED ROOT VEGETABLES WITH MUSTARD

Roasted Root Vegetables With Mustard image

Provided by Baby Kato

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 287.8, Fat 7.6, SaturatedFat 1.1, Sodium 471.9, Carbohydrate 51, Fiber 7.6, Sugar 6.2, Protein 6