Roasted Root Vegetables With Honey-Mustard Glaze (8)
2 pounds carrots, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
2 pounds rutabagas, peeled and cut into 1-inch pieces
3 tablespoons unsalted butter
1 tablespoon Dijon-style mustard
1 teaspoon powdered mustard, such as Colman's
1/4 cup honey
1 tablespoon minced fresh rosemary
Preheat oven to 400 degrees. Have a large roasting pan at hand. Combine carrots, parsnips and rutabagas in pan; dot with pieces of butter. Roast for 5 minutes to melt butter, then stir to coat evenly. Return to oven and roast for 15 minutes. Meanwhile, whisk together honey, Dijon-style and powdered mustards and minced rosemary in a medium bowl. Pour over vegetables in pan and toss to coat evenly, then return to oven and roast for 15 to 20 minutes until edges of vegetables have browned. Serve warm.
12/13/2010 in Washington Post
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2 pounds carrots, peeled and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 1-inch pieces
2 pounds rutabagas, peeled and cut into 1-inch pieces
3 tablespoons unsalted butter
1 tablespoon Dijon-style mustard
1 teaspoon powdered mustard, such as Colman's
1/4 cup honey
1 tablespoon minced fresh rosemary
Preheat oven to 400 degrees. Have a large roasting pan at hand. Combine carrots, parsnips and rutabagas in pan; dot with pieces of butter. Roast for 5 minutes to melt butter, then stir to coat evenly. Return to oven and roast for 15 minutes. Meanwhile, whisk together honey, Dijon-style and powdered mustards and minced rosemary in a medium bowl. Pour over vegetables in pan and toss to coat evenly, then return to oven and roast for 15 to 20 minutes until edges of vegetables have browned. Serve warm.
12/13/2010 in Washington Post
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