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.