Rick's Mustard Roasted Root Vegetables

Just like they serve in French Bistros

Yield: Serves 4

Print Recipe
Add Recipe To
My Cookbook
Share Recipe

Email

Sent From

From Name From Email

Send To

To Name To Email

Note

Type the numbers below:

Ingredients

4 medium potatoes, scrubbed and cut into 1-inch cubes

6 parsnips, peeled and sliced into 1-inch lengths

1 large sweet potato, peeled and cut into 1-inch cubes

check olive oil 2 tablespoons olive oil

check Dijon or grainy mustard 3 tablespoons Dijon or grainy mustard

1 tablespoon mustard oil (can be bought in East Indian markets)

check fresh thyme 6 sprigs fresh thyme

1/4 teaspoon cayenne pepper or paprika (optional)

check kosher salt kosher salt

check ground pepper ground pepper

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Preheat oven to 375 degrees F. In a large bowl, toss the root vegetables with the other ingredients, mixing well. Let stand for ten minutes, then pour into a large baking dish, spreading out in a single layer. Roast in oven for approximately forty minutes, turning with a spatula every fifteen minutes, making sure not to break up the vegetables as they get tender.

Servel with roast lamb, pork or baked cod.

Please note that some ingredients and brands may not be available in every store.