Roasted Root Vegetables With Mustard Recipes

SLOW ROASTED ROOT VEGETABLES WITH LEMON MUSTARD GLAZE

Steps:

• Vegetables use in any desired amounts: carrots, onions, celery, garlic, turnips, white potatoes, sweet potatoes, beets, fennel and parsnips. quarter the onions so they stay together. garlic should be peeled whole cloves.
• Not using clay pot:.
• Preheat oven to 300°F lightly spray a deep lasgne or roasting pan then place vegetables in pan and drizzle with oil and toss to coat.
• Cover pot and bake 3 hours or until vegetables are tender. Cover roasting pan with foil if using. Raise oven temp to 350F and sprinkle with balsamic vinegar. Roast for 20 minutes.
• Toss with 2 to 3 tbsp sunshine lemon mustard and place under broiler for several minutes. Check for vegetables to brown slightly and become crisp at edges. WATCH CAREFULLY ON THIS STEP.
• For Clay pot:.
• Preheat oven to 450°F Soak clay pot for at least 15 minutes. Vegetables should be in 2 inch chunks.
• If using clay pot omit oil and leave vegetables damp. Then sprinkle with the salt, rosemary and pepper. toss to coat.
• Cook for 45 minutes or until vegetables are tender. You can lower the heat and increase the time also. Do not raise temperature Remove from clay pot and place in other container for broiling step.
• Lemon mustard:.
• In med bowl combine mustard, vinegar, honey and salt. Let sit for 2 hours.
• Whisk in yolks, zest and juice. Place in double boiler and cook over simmering water, stir constantly until mustard thickens.
• Transfer to glass container. Let cool cap and refrigerate. IT IS NOT SUITED FOR HOT WATER BATH CANNING. Use within 6 weeks.

ROASTED ROOT VEGETABLES WITH MUSTARD

Steps:

• 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.

ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE

Steps:

• Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
• Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.

WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
• 3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
• 4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
• 5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
• 6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
• 7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.