Mustard-Glazed Root Vegetables

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Mustard-Glazed Root Vegetables

 

3 medium leeks, about 2 pounds

1 16 ounce package baby carrots

2 pounds new potatoes, thinly sliced

3 medium onions, cut into wedges

3 tablespoons butter or margarine, melted

2 tablespoons pure olive oil

1 garlic clove, pressed

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup Dijon mustard

1/2 cup orange or a fruity flavored chutney

 

Remove roots, tough outer leaves, and tops from leeks,

leaving 4 inches of dark leaves. Cut diagonally into

1-inch slices.

Place leeks, carrots, new potatoes, and onion in an

aluminum foil-lined 15 x 10 x 1-inch jellyroll pan.

Stir together butter and next 4 ingredients. Drizzle

over vegetables; toss to coat.

Bake at 400 degrees for 45 minutes or until tender,

stirring once.

Stir together mustard and chutney; spoon over

vegetables, and toss to coat. Serve immediately.

Serves 6.

 

 

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