Roasted Root Vegetables With Mustard Recipes

Steps:

• Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Steps:

• Vegetables use in any desired amounts: carrots, onions, celery, garlic, turnips, white potatoes, sweet potatoes, beets, fennel and parsnips. quarter the onions so they stay together. garlic should be peeled whole cloves.
• Not using clay pot:.
• Preheat oven to 300°F lightly spray a deep lasgne or roasting pan then place vegetables in pan and drizzle with oil and toss to coat.
• Cover pot and bake 3 hours or until vegetables are tender. Cover roasting pan with foil if using. Raise oven temp to 350F and sprinkle with balsamic vinegar. Roast for 20 minutes.
• Toss with 2 to 3 tbsp sunshine lemon mustard and place under broiler for several minutes. Check for vegetables to brown slightly and become crisp at edges. WATCH CAREFULLY ON THIS STEP.
• For Clay pot:.
• Preheat oven to 450°F Soak clay pot for at least 15 minutes. Vegetables should be in 2 inch chunks.
• If using clay pot omit oil and leave vegetables damp. Then sprinkle with the salt, rosemary and pepper. toss to coat.
• Cook for 45 minutes or until vegetables are tender. You can lower the heat and increase the time also. Do not raise temperature Remove from clay pot and place in other container for broiling step.
• Lemon mustard:.
• In med bowl combine mustard, vinegar, honey and salt. Let sit for 2 hours.
• Whisk in yolks, zest and juice. Place in double boiler and cook over simmering water, stir constantly until mustard thickens.
• Transfer to glass container. Let cool cap and refrigerate. IT IS NOT SUITED FOR HOT WATER BATH CANNING. Use within 6 weeks.

Steps:

• Preheat the oven to 450 degrees F.
• Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
• Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
• Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
• While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.

Steps:

• Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
• Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
• 3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
• 4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
• 5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
• 6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
• 7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.