Rick's Mustard Roasted Root Vegetables

Just like they serve in French Bistros

Yield: Serves 4

Ingredients

4 medium potatoes, scrubbed and cut into 1-inch cubes

6 parsnips, peeled and sliced into 1-inch lengths

1 large sweet potato, peeled and cut into 1-inch cubes

2 tablespoons olive oil

3 tablespoons Dijon or grainy mustard

1 tablespoon mustard oil (can be bought in East Indian markets)

6 sprigs fresh thyme

1/4 teaspoon cayenne pepper or paprika (optional)

kosher salt

ground pepper

Directions:

Preheat oven to 375 degrees F. In a large bowl, toss the root vegetables with the other ingredients, mixing well. Let stand for ten minutes, then pour into a large baking dish, spreading out in a single layer. Roast in oven for approximately forty minutes, turning with a spatula every fifteen minutes, making sure not to break up the vegetables as they get tender.

Servel with roast lamb, pork or baked cod.

Please note that some ingredients and brands may not be available in every store.