Herb Roasted Root Vegetables with Grainy Mustard



Preheat the oven to 375°F and line a baking sheet with parchment paper. 

Peel the veggies and cut into small chunks. In a large bowl, mix together the oil, mustard, vinegar, herbs, maple syrup, salt, pepper and add the veggies; toss well. Transfer to a baking sheet and spread out into an even layer; roast for 20 minutes. Give the veggies a toss, turn the heat to 425°F, and bake for 20 minutes more or until golden and slightly charred. Transfer the veggies to a serving platter and serve warm. 


2 lbs mixed root vegetables (parsnips, carrots, sweet potato, beets, red onion, white potato)

3 tbsp olive oil or canola oil

2 tbsp SMAK DAB Mustard – any flavour will do!

2 tbsp thyme, rosemary or sage, coarsely chopped 

1 tsp maple syrup or honey

1 tsp kosher salt

½ tsp freshly ground black pepper 

Carly Minish