Roasted Root Vegetables with Garlic, Mustard and Orange

When it comes to comfort foods, roasted vegetables are high on my list of favorites. They really need little adornment apparent from basic seasonings, but dress them up a bit and they can easily become the centerpiece 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 Cuisine: Greek 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 Preparation: 15 minutes Cooking time: 60 minutes Print this recipe Ingredients: 2/3 cup olive oil 2 large cloves garlic, minced or crushed 2 1/2 tablespoons whole grain Dijon mustard juice from 1 lemon (3 tablespoons) 1/2 cup fresh squeezed orange juice 1 tablespoon dried Greek oregano 1/2 tablespoon dried thyme 1/2 to 1 teaspoon chili powder, to taste 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/4 teaspoon fresh cracked black pepper, or to taste 1 1/2 teaspoons sea salt, or to taste 1 1/2 lbs (675 g) fingerling potatoes, scrubbed and cut into halves or quarters 2 large parsnips, peeled and cut into strips 1 large carrot, scrubbed and cut into strips 2 seedless oranges, halved and cut into 1/2 inch slices 6 thyme sprigs Instructions: Preheat an oven to 400°. In a medium bowl, whisk together the olive oil, garlic, mustard, lemon juice, orange juice, oregano, thyme, chili powder, turmeric, cumin, black pepper and salt. The mixture should be fairly thick. Arrange the potatoes, parsnips, carrot and orange slices evenly into a 13 × 9 inch glass baking dish and pour the sauce over top. Toss well to coat. Place a piece of parchment paper over the baking dish and bake the vegetables in the oven for 40 minutes. Take the dish out of the oven, discard the parchment paper, and toss the vegetables. If they seem too dry, add a bit more olive oil or lemon juice. Place a few of the thyme sprigs over top. Return the vegetables to the oven and bake for another 20 to 25 minutes until they are cooked through and nicely browned. Sprinkle with a bit more salt and pepper, some red chili flakes if desired, and the remaining thyme sprigs. Serve hot. 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

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