Ingredients with Measurements:
- 1 lb. baby potatoes, halved
- 2 large carrots, peeled and sliced
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp. Tewkesbury mustard
- 2 tbsp. olive oil
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the Tewkesbury mustard, olive oil, rosemary, thyme, salt, and pepper.
3. Add the potatoes, carrots, red onion, red bell pepper, and yellow bell pepper to the mixing bowl and toss to coat evenly.
4. Spread the vegetables out in a single layer on a baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 175
Fat: 7g
Carbohydrates: 28g
Fiber: 5g
Protein: 3g
Substitutions for ingredients:
- Any type of mustard can be used instead of Tewkesbury mustard.
- Any type of herb can be used instead of rosemary and thyme.
Variations:
- Add other vegetables such as zucchini, squash, or eggplant.
- Add a protein such as chicken or tofu.
Tips and tricks:
- Make sure the vegetables are cut into similar sizes to ensure even cooking.
- Use a non-stick baking sheet or line the baking sheet with parchment paper to prevent sticking.
- For extra flavor, sprinkle grated Parmesan cheese over the vegetables before roasting.
Storage instructions:
Store any leftover vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetables in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the roasted vegetables on a platter garnished with fresh herbs.
Garnishes:
Fresh herbs such as rosemary or thyme.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side salad or crusty bread.
Troubleshooting advice:
If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
Food safety advice:
Make sure the vegetables are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Tewkesbury mustard is a type of mustard that originated in the town of Tewkesbury in England. It is made with a combination of mustard seeds, horseradish, and vinegar.
Flavor profiles:
The Tewkesbury mustard adds a tangy and slightly spicy flavor to the roasted vegetables, while the herbs add a fresh and earthy flavor.
Serving suggestions:
Serve the roasted vegetables as a side dish or as a vegetarian main course.
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