The next time a kid turns their nose up to vegetables, remind them they are always the prettiest food on the plate. The vibrant colors of assorted root vegetables such as parsnips, butternut squash and purple onions are a far cry from the green variety (also beautiful). Mustard roasted root veggies are transformed into soft buttery caramelized jewels and simply luscious even to the pickiest eaters.
Secret ingredient: Move over olive oil, in a hot oven, butter takes on a deep nutty flavor adding a distinct richness to the vegetables. Butter has a low smoking point vs. olive oil meaning it can burn easily, but at a roasting temperature of 400 degrees as in this recipe, it’s just fine.
About mustard: Mustard is so much more than mustard. It starts with mustard seeds that are typically combined with vinegar, salt, sugar and assorted spices. Whole grain mustard is especially good in this recipe because of its bold flavor and crunchy texture.
Don’t crowd the veggies: Vegetables get brown and crispy when they’re not touching each other. Give them breathing room and plenty of hot air by separating them in a single layer on the baking sheet. This works for potato roasting too.
- 1 butternut squash (about 2 lbs.)
- 1 purple onion (about ½ lb.)
- 4 medium parsnips (about 1 ½ lbs.)
- 4 tablespoons unsalted butter, melted
- 4 tablespoons grainy mustard
- 1-teaspoon salt
- Preheat oven to 400 degrees. Line two rimmed baking sheets with non-stick aluminum foil.
- In a large bowl, whisk melted butter, mustard and salt. Peel, trim and chop vegetables so they are uniform in size, about 2-3-inch pieces. Add to bowl with the mustard mixture.
- Evenly divide veggies onto the two baking sheets and roast in the oven for 40 minutes, turning half way through. Vegetables will be soft and golden brown. Adjust seasoning with salt (if needed) and pepper (if desired).
Any root vegetable will do in this recipe as long as the total weight is around 4 pounds.