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Mustard-Herb Roasted Sweet Potatoes and Carrots

Servings: 6
Ingredients
  • 2 pounds sweet potatoes, peeled and cut into ¾-inch chunks
  • 1 1/2 pounds carrots, peeled and cut into thick diagonal pieces
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice, for finishing
  • 2 tablespoons chopped parsley
  • Optional: toasted pumpkin seeds or chopped pecans
Instructions
  1. 1
    Heat the oven to 425°F. Place two sheet pans in the oven while it heats.
  2. 2
    Par-cook the carrots in simmering salted water for about 4 minutes. Drain well. This helps the carrots and sweet potatoes finish at roughly the same time.
  3. 3
    Whisk together the olive oil, Dijon, vinegar, smoked paprika, coriander, cumin, thyme, salt, and pepper.
  4. 4
    Toss the vegetables thoroughly with the seasoning mixture.
  5. 5
    Carefully spread them over the hot sheet pans in a single layer. Avoid crowding them or they will steam.
  6. 6
    Roast for 25–35 minutes, turning after approximately 18 minutes, until browned at the edges and tender inside.
  7. 7
    Toss with the lemon juice and parsley just before serving. Add pumpkin seeds or pecans for crunch, if desired.
Read it online: https://wayfarerspantry.com/thepantry/recipe/mustard-herb-roasted-sweet-potatoes-and-carrots/