Roasted Root Vegetables with Garlic, Mustard and Orange
When it comes to comfort foods, roasted vegetables are high on my list of favourites. They really need little adornment apparent from basic seasonings, but dress them up a bit and they can easily become the centrepiece of a meal. As is the case here. A selection of mixed root vegetables are roasted in a garlic, mustard and orange sauce. Quite substantial already, the array of mingling and contrasting mustard, herb and citrus flavors in which they’re dressed means that they steal the show in any dinner, really demanding more attention and ending up becoming much more than a humble side. My suggestion would be to feature these with a light lentil soup and a side fresh green salad.
I used potatoes, parsnips and carrots to provide additional contrasts in flavor and color, but this dish would work equally well if you only use potatoes — it’s true that some people do not like parsnips, but they are sweet and delightful when roasted and I think a sadly underrated vegetable. But if parsnips are just not for you and your preference is to only use potatoes, substitute an additional pound of potatoes for the parsnips and carrots.
|Roasted Root Vegetables with Garlic, Mustard and Orange|
|Recipe by Lisa Turner
Published on May 10, 2019
A hearty side dish of potatoes, parsnips and carrots roasted in a warm, fragrant and zesty mustard, garlic and citrus sauce
Makes 5 to 6 servings
Other roasted vegetables dishes to try from Lisa’s Vegetarian Kitchen:
Oven-Roasted Winter Vegetables
Roasted Vegetable Lasagna
Roasted Vegetable Stuffed Omelette
Pasta Shells with Roasted Vegetables and Black Olives
Audio accompaniment: Puzzle Muteson – En Garde