Menu
Back  to recipes Mains

Oven Roasted Vegetables with Wholegrain Mustard Sauce

Serve as a main meal or as an accompaniment to meat – fantastic with lamb shank or lamb cutlets.

Total Time

1 hour

Share this recipe

Serves

4
Ingredients Method

A bit of this, a bit of that

  • 400g (14oz) new potatoes – washed and cut into chunky slices
  • 8 baby carrots with tops - washed
  • 1 fennel – cut lengthwise into 8 or 10
  • 2 small turnips, each cut into 8
  • 300g (10½ oz) cubed butternut squash
  • 8 shallots, skinned
  • 8 cloves garlic, skinned (optional)
  • 60ml (4tbsp) olive oil
  • crushed sea salt and cracked black pepper
  • 4 – 6 rosemary sprigs
  • For the sauce:
  • 250 ml (9floz) Onken Natural Set Yogurt
  • 2 x15mlsp (2tbsp) corn flour
  • 10mlsp (2tsp) wholegrain mustard
  • Seasoning

Step-by-step

  1. 1 Preheat the oven to 190°C/375˚F/Gas Mark 5.
  2. 2 Put the oil in a large roasting tray and heat in the oven for 2 - 3 minutes. Remove.
  3. 3 Add all the vegetables to the tin and toss in the oil to coat, season with the salt and pepper and top with the rosemary.

    Cooks Tip: Other vegetables can be used for this dish but ensure that they have similar cooking times.
  4. 4 Cook for 40 - 45 minutes, until all the vegetables are lightly browned and cooked, turning occasionally.
  5. 5 Make the sauce; place all the ingredients into a medium pan, bring everything to the boil whisking all the time until the sauce thickens, season, lower the heat and simmer for 1 minute.
  6. 6 Serve the roasted vegetables and pour over the sauce.

Share this recipe

What people say about this dish

Nobody has commented on this recipe yet, why not be the first?

Got a tasty recipe to share?

Keep scrolling for next recipe

Back  to recipes Mains

Mustard Mash with Sausages and Onion Gravy

Serve as a main meal or as an accompaniment to meat – fantastic with lamb shank or lamb cutlets.

Total Time

1 hour

Share this recipe

Serves

4
Top