Name: Roasted Root Vegetables
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; 1 ½ TBS whole-grain Dijon mustard; 2 TBS Herb de Provence; 3-4 stalks of fresh rosemary chopped; 1 TBS brown sugar (optional but yummy); Coarse salt and black pepper

Roasted Root Vegetables

Author: Melissa Mayo

Ingredients

Scale

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
1 ½ TBS whole-grain Dijon mustard
2 TBS Herb de Provence
3–4 stalks of fresh rosemary chopped
1 TBS brown sugar (optional but yummy)
Coarse salt and black pepper

Instructions

Preheat the oven to 400F/ 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 & pepper. Massage all the veggies with your hands to coat.

Place the veggies onto 2 or 3 (****) foiled lined baking sheets.

Roast on the middle and top rack of the oven for about 1 to 1 1/2 hours shaking the pan every 30 minutes. Roast until veggies are nicely browned.

Serves 8-10

Notes

*****Never overcrowd the veggies. They must only be one layer think otherwise they will stew & not brown and caramelize. You may need to divide them into 3 or 4 batches depending on how much you are making.

Find it online: https://melissamayo.com/recipe/roasted-root-vegetables/