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.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
  3. Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
  4. Let stand 10 minutes and spread in one layer in large baking dish.
  5. Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
  6. Try not to break vegetables when turning.

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