Rick's Mustard Roasted Root Vegetables

Yield:
Serves 4

Just like they serve in French Bistros

Ingredients:

  1. 4 medium potatoes, scrubbed and cut into 1-inch cubes
  2. 6 parsnips, peeled and sliced into 1-inch lengths
  3. 1 large sweet potato, peeled and cut into 1-inch cubes
  4. 2 tablespoons olive oil
  5. 3 tablespoons Dijon or grainy mustard
  6. 1 tablespoon mustard oil (can be bought in East Indian markets)
  7. 6 sprigs fresh thyme
  8. 1/4 teaspoon cayenne pepper or paprika (optional)
  9. kosher salt
  10. ground pepper
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.



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