I can’t remember a more perfect fall than the one we’ve been having lately.
This is the first time I’ve loved fall this much since I moved here; it used to be my favourite season.
This autumn in Vancouver has been absolutely gorgeous; from colourful foliage unlike any we’ve seen in a while, to clear breezy sunny days, and occasional rain that charmingly sets the mood for craving warm cozy comfort… like a steaming bowl of soup or warm fragrant roasted vegetables.
There’s just something special and settling about the smell of vegetables roasting on a crisp autumnal day – there’s nothing I love more these days.
And to think this time few months ago I was still excited about strawberries and tomatoes at the market.
And now comes this season of hearty roots vegetables that I can’t get enough of; potatoes, sweet potatoes, yams, beets, carrots, parsnips and turnips – of all kinds.
It’s really easy to get excited about these wholesome, nourishing and abundant fall produce when you can enjoy them in so many versatile way; roasted, mashed, grilled, braised, or make delectable fries or chips for snacking.
When I saw purple potatoes at the store this past weekend, I loaded a couple onto my cart picturing these honey mustard roasted potatoes.
Roasting with mustard, a tip I picked up last year makes tasty scrumptious caramelized vegetables; it heightens the natural sweetness of the vegetables intensifying the flavours.
It’s truly excellent; in that it’s a breeze to whip up, and the reward is a cheerful cozy meal, perfect to come home to after a crisp day outdoors in the chill and crunchy fallen leaves. Or perhaps a colourful side dish at your Thanksgiving feast.
Maple syrup works exceptionally well in place of honey for this recipe. Feel free to use whatever potatoes you have, or experiment with other root vegetables – I’ve been dreaming of sweet potatoes!
Honey Mustard Roasted Potatoes
- 1 – 1 1/2 pound purple potatoes (about 4 â€“ 6 medium sized potatoes)
- 2 large carrots
- 1 large red onion
- 1/2 cup chopped fresh Italian parsley, divided
- 1/2 teaspoon coarse sea salt, or more to taste
- 2 tablespoons olive oil
- 2 tablespoons honey (or maple syrup)
- 2 tablespoon Dijon mustard
- 1/2 teaspoon or less crushed red pepper (optional)
- 1/2 teaspoon freshly ground black pepper, or more to taste
- Preheat oven to 400 degrees F., and lightly grease a foil lined baking sheet
- Cut potatoes and carrots into bite-size chunks
- Chop onions into large chunks and combine with potatoes and carrots
- Sprinkle half of chopped parsley and coarse salt over vegetables
- Add olive oil, honey, mustard and pepper together in a small bowl, mix well to combine
- Pour mixture over the vegetables and toss together until evenly coated, check seasoning
- Place vegetables in a single layer on a baking sheet
- Roast for 20 â€“ 25 minutes, stirring halfway through, until browned, cooked through and a toothpick slips in easily
- Remove from oven and mix in the remaining chopped parsley
- Serve immediately with freshly ground pepper and garnished with more parsley