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Mustard-Glazed Roasted Root Vegetables Recipe

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This recipe for Mustard-Glazed Roasted Root Vegetables, by , is from The Central Herd Stronger Together Cookbook 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pushpa Patel

Category:
Category:

Ingredients:  
Ingredients:  
1 lb.​carrots
1 lb.​parsnips
lb.​turnips
2 large​potatoes
3 large​sweet potatoes
1/3 cup​olive oil
2 tsp. ​curry powder
1 tsp.​hot paprika
cup​maple syrup
3 Tbs.​Dijon mustard
1 tsp.​salt
1 tsp.​dried thyme
1 tsp.​black pepper

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 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 wont roast. Roast uncovered for 1 hour. Toss 2-3 times during cooking, taking care not to break up the vegetables.

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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