# Roasted roots with mustard, rosemary and honey

Recipe yields 4 servings 

### Ingredients
 * 3 tablespoons wholegrain mustard
 * 3 tablespoons runny honey
 * salt
 * black pepper, fresh ground
 * 3 sprigs rosemary
 * 1.5 kilograms mixed root vegetables, peeled and cubed

### Directions

Preheat oven to 180C (gas 4).  Combine the mustard. honey and oil in a large bowl.  Add the rosemary and plenty of seasoning, then tip in the vegetables (parsnip, celariac, carrot, salsify, swede, ...).  Mix together with your hands then transfer to a roasting dish.  Cover with foil and roast for half an hour, then uncover, give it a good stir, and turn up the heat to 190C (gas 5). Continue to roast for about another half an hour, when everything should be soft and nicely caramelised.

### Meta
author: Hugh Fearnley-Whittingstall

tags: Vegetables