This recipe provides a wonderful way to utilize your Grainy prepared mustard and makes it easy to turn humble root vegetables into an exciting side dish. Roasting the vegetables gives them a deep flavor and caramelizes their natural sugars. Since homemade mustard is quite spicy, it’s nicely tempered by the sweet maple syrup. The green onions bring together the sweet, spicy, and savory with a touch of freshness and crunch.
Time required: about 20 minutes active; 1 hour passive (excluding mustard preparation)
Yield: 4 to 6 servings
- 3½ pounds mixed root vegetables (any combination of rutabagas, sweet potatoes, potatoes, carrots, beets, parsnips, celery root)
- About 4 tablespoons olive oil
- ¼ cup maple syrup
- 2 tablespoons any version Grainy prepared mustard
- 3 green onions, sliced on the diagonal (white and green parts)
- Freshly ground black pepper
Preheat the oven to 400 degrees F.
Peel each vegetable and cut it into bite-sized chunks of roughly equal size. In a medium bowl, toss each type of vegetable separately in oil to coat and add a few pinches of salt. Lay each type of vegetable out in a single layer on parchment lined baking sheets, keeping like vegetables with like vegetables, since they will cook at different rates.
Roast until the vegetables are soft, brown, and beginning to caramelize, 40 to 50 minutes, checking them every 10 minutes and removing the vegetables to a large bowl as each type finishes cooking.
In a small bowl, whisk together the maple syrup and mustard into a glaze.
When all the vegetables are cooked, pour the glaze over them and return them all to the baking sheets. Roast until the glaze thickens and the vegetables are warmed through, an additional 5 minutes. Transfer to a serving bowl, add most of the green onions, and toss. Season with salt and pepper, toss, garnish with the remaining green onions, and serve immediately.