Roasted roots with mustard, rosemary and honey

roasted roots with mustard, rosemary and honey

At the beginning of January I promised you I would try out a recipe from every cookery book I have got and never used as a new year’s resolution BUT here I am blogging a recipe from the trusted River Cottage Everyday book by Hugh Fearnley-Whittingstall. Oh well! Must try harder next recipe.  I decided to blog a vegetable dish because humble vegetables often get overlooked and people end up cooking them in the same old, boring way. But there’s no need for that. I love roasted vegetables and the combination of mustard, honey and rosemary works really well, I think. I will certainly make these babies again. They are ideal to serve with meat, fish, etc. I have used parnsips, celeriac and carrots but as parsnips don’t exist in Italy you could perhaps use turnips or sweet potatoes instead.


  • 1.5 Kg. mixed root vegetables such as parsnip, carrot, celeriac, turnip
  • 3 tablespoons whole grain mustard
  • 2-3 tablespoons runny honey
  • 100 ml. olive oil
  • 2 to 3 large sprigs rosemary
  • sea salt and freshly ground black pepper


1. Preheat oven to 180 C. Peel the root vegetables and cut into bite-size chunks.

2. Combine mustard, honey and oil in a large bowl. Add rosemary, salt and pepper. Add vegetables. Mix well with your hands to coat, then transfer to a roasting pan big enough to hold the vegetables in a single layer.

3. Cover the dish with foil and place in oven. Cook for 30 minutes, then uncover and give everything a good stir. Turn heat up to 200 degrees and continue roasting for another 30 minutes, or until vegetables are tender in the middle and crispy and caramelized.

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1 Response to “Roasted roots with mustard, rosemary and honey”

  • Provata! Davvero un modo speciale per mangiare più verdura. Il problema è che la parsnip, pastinaca (o pasternak in russo!! che nome poetico) qui non c’è e i miei patetici tentativi di coltivarla sono falliti :(

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