Mustard-Glazed Roasted Root Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb.carrots 1 lb.parsnips ½ lb.turnips 2 largepotatoes 3 largesweet potatoes 1/3 cupolive oil 2 tsp. curry powder 1 tsp.hot paprika ¼ cupmaple syrup 3 Tbs.Dijon mustard 1 tsp.salt 1 tsp.dried thyme 1 tsp.black pepper
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Directions: |
Directions:1. Pre-heat oven to 375 °F. Set out 2 large roasting pans. Cut vegetables into lengths that are approximately the same size and thickness (preferably 3 inches x ¾ inches). Place in a large bowl (you should have about 12 cups of veggies). 2. In a medium bowl, whisk together the remaining ingredients. Pour over the vegetables and toss to coat well. 3. Spread vegetables between the roasting pans in a single layer. If packed too tight, they won’t roast. Roast uncovered for 1 hour. Toss 2-3 times during cooking, taking care not to break up the vegetables. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: I make this recipe for family/friends where I just prepare it ahead of time and just bake it before dinner. My friend Kunthavi had shared this recipe with me. Everyone loves it as a side to main dish.
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