Normally, I just toss my root vegetables with olive oil and season with salt and pepper, but I have a some whole grain mustard that I’m really fond of. It’s milder than Dijon mustard and the seeds add an interesting texture.
This time, I added a tablespoon of the whole grain mustard when tossing the veg with olive oil. The vegetable mix this time included beets, carrots, parsnips, sweet potato, and onion. The beets and sweet potato were sliced a little thinner than the other vegetables because I expected they would need a longer cooking time. I baked them at 375 until they edges were beginning to brown, about 45 minutes.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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