Mustard-Glazed Roasted Root Vegetables Answer

[Guest guest]

Add the zucchini in during the last 15-20 minutes, it

won't take an hour to rast and the corn you can add

herbs, butter or whatever you prefer and wrap in foil

and roast. This is what I would do.

Donna

 

--- lovelark848 <lovelark848 wrote:

 

> Do you think it would work to substitute in

> different veggies? Say,

> baby corn for the turnips? Or maybe zucchini for the

> parsnips?

>

> , Julie

> Knudsen <a4dzero

> wrote:

> >

> > Mustard-Glazed Roasted Root Vegetables

> >

> > 1 lb. carrots

> > 1 lb. parsnips

> > 1/2 lb. turnips

> > 2 large potatoes

> > 3 large sweet potatoes

> > 1/3 cup olive oil

> > 2 tsps. curry powder

> > 1 tsp. hot paprika

> > 1/4 cup maple syrup

> > 3 tbsps. dijon mustard

> > 1 tsp. salt

> > 1 tsp. dried thyme

> > 1 tsp. black pepper

> >

> > Pre-heat oven to 375 degrees. Set out 2 large

> roasting

> > pans. Cut vegetables into lengths that are approx.

> the

> > same size and thickness (preferably 3 " x 3/4 " ).

> Place

> > in a large bowl (you should have about 12 cups of

> > veggies). In a medium bowl, whisk together the

> > remaining ingredients. Pour over the vegetables

> and

> > toss to coat well. Spread vegetables between the

> > roasting pans in a single layer. If packed too

> tight,

> > they won't roast. Roast uncovered for 1 hour. Toss

> 2

> > to 3 times during cooking taking care not to break

> up

> > the vegetables.

> >

> >

> >

> >

>

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