[Roasted Roots with Mustard, Rosemary and Honey]
Source: River Cottage Everyday (Bloomsbury, 2009), Hugh Fearnley-Whittingstall
Ingredients
- 3 lbs. mixed root vegetables (such as parsnip, carrot, celeriac, turnip, salsify)
- 3 tablespoons whole grain mustard
- 3 tablespoons runny honey
- ⅓ cup olive oil
- 2 to 3 large sprigs rosemary
- sea salt and freshly ground black pepper
Directions
1. Preheat oven to 350 F Peel the root vegetables and cut into bite-size chunks. |
2. Combine mustard, honey and oil in a large bowl. Add rosemary, salt and pepper. Add vegetables. Mix well with your hands to coat, then transfer to a roasting pan big enough to hold the vegetables in a single layer. |
3. Cover the dish with foil and place in oven. Cook for 30 minutes, then uncover and give everything a good stir. Turn heat up to 400 F and continue roasting for another 20 minutes, or until vegetables are tender in the middle and crispy and caramelized. |
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Notes
River Cottage Everyday (Bloomsbury, 2009), by British local-food champion Hugh Fearnley-Whittingstall, features this earthy recipe for root vegetables. It goes well with most meats, or serves as a vegetarian main course when paired with beans or lentils. Use whatever combination of root vegetables you can find.
Categories
Vegetables[ Back to top ]