Mustard Roasted Roots

Ingredients

– 1 kg / 2 lb mixed roots (parsnip, carrots, swede, sweet potato)

Dressing– 3 tbsp olive oil
– 2 tbsp grainy mustard
– 1 tbsp apple cider vinegar
– 1 tsp ground cinnamon
– 1 tsp maple syrup
– 1 tsp sea salt

To Serve
– 2 tbsp hemp seeds or finely chopped almonds

Preparation

1. Preheat the oven to 180°C / 375°F.

2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick).

3. Stir together the dressing ingredients in a large mixing bowl.

4. Add the roots and toss until all are covered.

5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer.

6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C / 450°F and bake for 20 minutes more or until golden and slightly charred.

7. Transfer the roots to a serving platter and sprinkle with hemp seeds.