| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 7g | 1g | 29g |
| sugars | fibre | protein | salt |
| 11g | 6g | 5g | 0.4g |
The ritual of preparing meals is what I personally find to be one of the most gratifying tasks. Looking at the pure, clean ingredients before me and transforming them into something hearty and flavorful is a humbling experience. One of my favorite recipes to prepare, especially as the colder months approach, is the White Mustard Roasted Vegetables. This dish is a celebration of the earth’s bounty and plays an integral part in our family’s winter menu.
A Homage to Grandmother’s Cooking
The White Mustard Roasted Vegetables recipe has a special place in my heart because it beautifully pays tribute to my grandmother’s cooking. A hardy Irish woman, my grandmother had a knack for transforming simple root vegetables into a feast. She would slowly roast them until they were charred and golden, enhancing their sweetness. She instilled in me the value of seasonal cuisine which has deeply influenced my cooking style. This dish is my small way of carrying on her legacy.
Healthy and Heartwarming
Apart from the nostalgic value, the health benefits of this dish can’t be overlooked. Root vegetables are incredibly nutritious, packed with a wealth of vitamins and dietary fiber. The white mustard seeds, apart from adding depth to the dish with its pungent and somewhat bitter flavor, are a rich source of beneficial nutrients like calcium, dietary fiber, and omega-3 fatty acids. Health benefits of mustard seeds encompass heart health, anti-inflammatory properties, and even aiding in controlling symptoms of asthma. The extra-virgin olive oil chosen to gently glaze these vegetables carries its own wealth of benefits. Packed with healthy monounsaturated fats, it’s known for its anti-inflammatory and antioxidant components.
Complementary Dishes
Although White Mustard Roasted Vegetables can take center stage as your main dish, it’s also the perfect companion to a variety of recipes. Served alongside grilled steak or a juicy roast chicken, these vegetables add color and texture to any meal. They can also provide a burst of color and crispiness, contrasting beautifully with a creamy risotto. This recipe has a versatile charm that easily adapts to the culinary atmosphere of the occasion.
Preparing this recipe, there’s a sense of warmth that fills the kitchen. It’s like inviting the crisp seasonal breeze indoors and being reminded of the beauty of familia and food through this simple yet hearty meal. The White Mustard Roasted Vegetables recipe embodies the love for food and family handed down through generations.
What You’ll Need
- 3 cups of assorted root vegetables (such as potatoes, turnips, and radishes)
- 2 medium red onions
- 1/4 cup of pure maple syrup
- 1/4 cup of white wine vinegar
- 3 tablespoons of white mustard seeds
- 2 tablespoons of extra-virgin olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1/4 cup of chopped fresh parsley
Method
Step One
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). During this time, peel and cut your assorted root vegetables and red onions into 1-inch pieces. Try to keep them around this size for even cooking.
Step Two
Make your mustard glaze. In a small pot, bring the maple syrup, white wine vinegar, and mustard seeds to a simmer over medium heat. Continue cooking for 2-3 minutes or until the mixture thickens slightly. Remove from the heat and let it cool.
Step Three
In a large bowl, combine your chopped vegetables, olive oil, sea salt, and black pepper. Stir well to ensure that every piece is coated. Pour over your cooled mustard glaze and toss again to evenly distribute it.
Step Four
Spread the coated vegetables onto a large baking sheet, making sure they are in a single layer for even roasting. Bake in your preheated oven for about 40-45 minutes, or until the vegetables are tender and have begun to caramelize. Stir them once or twice during baking to prevent burning.
Step Five
Remove your roasted vegetables from the oven and sprinkle with the freshly chopped parsley. Toss once more to distribute the greens and serve hot. Enjoy your White Mustard Roasted Vegetables as a delicious and healthy side dish.
