Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/3724/Rick%60s_Mustard_Roasted_Root_Vegetables
Rick's Mustard Roasted Root Vegetables
Just like they serve in French Bistros
Yield: Serves 4
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
|
||
|
|
|||
| 2 | tablespoons | olive oil | |
|
|
|||
| 3 | tablespoons | Dijon or grainy mustard | |
|
|
|||
| 1 | tablespoon | mustard oil (can be bought in East Indian markets) | |
|
|
|||
| 6 | sprigs | fresh thyme | |
|
|
|||
| 1/4 | teaspoon | cayenne pepper or paprika (optional) | |
|
|
|||
| kosher salt | |||
|
|
|||
| 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.
Please note that some ingredients and brands may not be available in every store.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/3724/Rick%60s_Mustard_Roasted_Root_Vegetables
By continuing to browse our site, you agree to our use of
Cookies, Privacy Policy and Terms of Service
.
Be the first to comment on this recipe!
Add a Comment Login