Roasted roots with mustard, rosemary and honey
This is a lovely way to prepare a mixture of winter root veg - and particularly useful if you have a veg box delivered containing a bit of this and a bit of that. Alternatively, stick to just one or two roots. Salsify is especially delicious cooked this way. Serves four.
3 big tbsp wholegrain mustard
2-3 tbsp runny honey
100ml olive oil
Salt and freshly ground pepper
2-3 large sprigs rosemary
About 1.5kg mixed root veg (such as parsnip, celeriac, carrot, salsify and swede), peeled and cut into large chunks
Preheat the oven to 180C/350F/gas mark 4. Combine the mustard, honey and oil in a large bowl. Add plenty of seasoning and the rosemary, then tip in the veg. Mix with your hands, then transfer to a roasting dish. Cover the dish with foil and roast for half an hour, then uncover, give everything a good stir and turn up the heat to 190C/375F/gas mark 5. Continue to roast for about half an hour, or until soft and nicely caramelised.