recipes/roastedrootswithmustardrosemaryandhoney.recipe.md

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.

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author: Hugh Fearnley-Whittingstall

tags: Vegetables