Make Ahead: The vegetables can be roasted a day in advance. Reheat in a 350-degree oven for 15 minutes.
- 2 pounds carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 2 pounds rutabagas, peeled and cut into 1-inch cubes
- 3 tablespoons unsalted butter
- 1 tablespoon Dijon-style mustard
- 1 teaspoon powdered mustard, such as Coleman's
- 1/4 cup honey
- 1 tablespoon minced fresh rosemary
Preheat oven to 400 degrees. Have a large roasting pan at hand.
Combine the carrots, parsnips and rutabagas in the pan; dot with pieces of butter. Roast for 5 minutes to melt the butter, then stir to coat evenly. Return to the oven and roast for 15 minutes.
Meanwhile, whisk together the Dijon-style and powdered mustards, the honey and the minced rosemary in a medium bowl. Pour over the vegetables in the pan and toss to coat evenly, then return to the oven and roast for 15 to 20 minutes, or until the edges of the vegetables have browned.
From Smithsonian Garden education specialist Cynthia A. Brown.
Tested by Cynthia A. Brown.
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