Ingredients:
3 tablespoons Dijon mustard, coarse
2 -3 tablespoons olive oil
1 tablespoon mustard oil (optional)
6 sprigs thyme, chopped
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/4 teaspoon black pepper, fresh ground
2 carrots, sliced 1-inch lengths
4 parsnips, sliced 1-inch lengths
4 medium potatoes, 1-inch cubes, yukon gold
1 large sweet potatoes, 1-inch cubes
1 large sweet onions, 1/2-inch wedges
Directions:
Preheat oven to 375 F.
Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
Let stand 10 minutes and spread in one layer in large baking dish.
Roast in 375 F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
Try not to break vegetables when turning.
Servings: 4-6
Time preparation: 30 min.
Time total: 80 min.