Honey Mustard Roasted Root Vegetables
Honey mustard roasted root vegetables with carrots, parsnips, beetroot, and onion, glazed and roasted until tender and caramelised.
Ingredients
- 350 g carrots peeled, cut into chunky batons
- 300 g parsnips peeled, cut into chunky batons
- 400 g beetroot peeled, cut into 2–3 cm wedges
- 150 g white onion cut into thick wedges (about 1 medium)
- 30 ml olive oil 2 tbsp
- 30 g runny honey 1½ tbsp
- 15 g Dijon mustard 1 tbsp
- 3 –4 g mustard seeds 1–1½ tsp
- 15 ml cider vinegar 1 tbsp
- 1 bay leaf
- 2 tsp rosemary leaves finely chopped (about 2 g)
- 1 tsp fine salt adjust to taste
- ½ tsp black pepper
Instructions
- Preheat the oven to 200°C (180°C fan) and place the vegetables on a large roasting tray in a single layer.
- Add the olive oil, salt, and black pepper, then toss well. Tuck the bay leaf into the tray.
- Toast the mustard seeds in a dry pan over medium heat for 1–2 minutes until fragrant and starting to pop, then remove from the heat.
- Whisk the honey, Dijon mustard, cider vinegar, and toasted mustard seeds in a small bowl.
- Pour the glaze over the vegetables and toss to coat evenly. Scatter over the chopped rosemary leaves.
- Roast for 35–45 minutes, turning once or twice, until the vegetables are tender and caramelised at the edges and the glaze looks glossy rather than wet.
- Remove and discard the bay leaf. Taste and adjust seasoning, then serve with any tray glaze spooned over the top.
Notes
Whole grain mustard
If you want, you can swap the Dijon mustard and the mustard seeds for the equivalent amount of whole grain mustard. I chose to use seeds instead because they crisp up a little better and make satisfying little mustard pops in the final dish. For a sharper finish, increase the cider vinegar to 1½ tbsp or add a squeeze of lemon right at the end. For a warmer spice profile, add ½ tsp smoked paprika or ¼ tsp ground cumin to the glaze. For a darker, more savoury sweetness, swap the honey for maple syrup (same quantity), which also makes the dish vegan. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat uncovered in a hot oven (200°C) for 10–15 minutes to bring back some surface texture. Freezing isn’t ideal as the vegetables soften; if you do freeze, thaw in the fridge overnight and reheat in the oven rather than the microwave.
If you want, you can swap the Dijon mustard and the mustard seeds for the equivalent amount of whole grain mustard. I chose to use seeds instead because they crisp up a little better and make satisfying little mustard pops in the final dish. For a sharper finish, increase the cider vinegar to 1½ tbsp or add a squeeze of lemon right at the end. For a warmer spice profile, add ½ tsp smoked paprika or ¼ tsp ground cumin to the glaze. For a darker, more savoury sweetness, swap the honey for maple syrup (same quantity), which also makes the dish vegan. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat uncovered in a hot oven (200°C) for 10–15 minutes to bring back some surface texture. Freezing isn’t ideal as the vegetables soften; if you do freeze, thaw in the fridge overnight and reheat in the oven rather than the microwave.