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ROASTED ROOT VEGGIES_

Roasted Root Vegetables

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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Servings

8 Servings

Ingredients

  • 4-6 Red potatoes skin on cut into chunks
  • 1 fennel bulb core removed and cut into chunks
  • 3 orange sweet potatoes skin on cut into chunks
  • 2 white sweet potatoes skin on cut into chunks
  • 2 medium red onions cut into slivers
  • 6 carrots cut into chunks
  • Olive oil
  • 1½ tablespoons whole grain Dijon mustard
  • 2 tablespoons Herb de Provence
  • 3-4 stalks of fresh rosemary chopped
  • 1  tablespoon brown sugar optional but yummy
  • Coarse salt and black pepper

Instructions

  • Preheat the oven to 400℉ / 200°C.
  • Place all the vegetables in an extra-large bowl. Generously drizzle with oil. Add mustard, Herb de Provence, rosemary and sugar. Season well with salt and pepper. Massage all the veggies with your hands to coat.
  • Place the veggies onto 2 or 3 large* foil lined baking sheets.
  • Roast on the middle and top rack of the oven for about 1 to 1½ hours shaking the pan every 30 minutes. Roast until veggies are nicely browned.
  • CHEF’S TIP *Never overcrowd the veggies. They must only be one layer thick otherwise they will stew and not brown or caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.