Slow Roasted Root Vegetables With Lemon Mustard Glaze Recipe

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• 1/3 c honey or agave syrup .
• 1 tsp salt .
• 1/2 c white wine vinegar .
• 1/2 c cider vinegar .
• 8 c vegetables, see note .
• 1/2 c dry mustard .
• 1 tbsp lemon juice .
• 2-3 tbsps balsamic vinegar .
• 6 large egg yolks .
• 1 tbsp grated lemon zest .
• 1 tsp sea salt .
• 1/2 tsp cracked black pepper .
• 1 tsp rosemary, crushed .
• Sunshine lemon mustard .
• 2 tbsps olive oil, see note

• Step #1 Vegetables use in any desired amounts: carrots, garlic, turnips, celery, onions, beets, sweet potatoes, white potatoes, fennel & parsnips.
• Step #2 quarter the onions so they stay together.
• Step #3 garlic should be peeled whole cloves.
• Step #4 Not using clay pot:.
• Step #5 Preheat oven to 300°F lightly spray a deep lasgne or roasting pan then place vegetables in pan & drizzle with oil & toss to coat.
• Step #6 Cover up pot & bake 3 hrs or until vegetables are tender.
• Step #7 Cover up roasting pan with foil wrap if using.
• Step #8 Raise oven temp to 350F & sprinkle with balsamic vinegar.
• Step #9 Roast for 20 mins.
• Step #10 Toss with 2 to 3 tbsp sunshine lemon mustard & place under broiler for several mins.
• Step #11 Check for vegetables to brown slightly & become crisp at edges.
• Step #12 WATCH CAREFULLY ON THIS STEP.
• Step #13 For Clay pot:.
• Step #14 Preheat oven to 450°F Soak clay pot for at least 15 mins.
• Step #15 Vegetables should be in 2 inch chunks.
• Step #16 If using clay pot omit oil & leave vegetables damp.
• Step #17 Then sprinkle with the salt, rosemary & pepper.
• Step #18 toss to coat.
• Step #19 Cook for 45 mins or until vegetables are tender.
• Step #20 You can lower the heat & increase the time also.
• Step #21 Do not raise temperature Remove from clay pot & place this in other container for broiling step.
• Step #22 Lemon mustard:.
• Step #23 In med bowl mix mustard, vinegar, honey & salt.
• Step #24 Let sit for 2 hrs.
• Step #25 Whisk in yolks, zest & juice.
• Step #26 Place in double boiler & cook over simmering water, stir constantly until mustard thickens.
• Step #27 Transfer to glass container.
• Step #28 Let cool cap & put in the fridge.
• Step #29 IT IS NOT SUITED FOR HOT WATER BATH CANNING.
• Step #30 Use within 6 weeks.
• Enjoy the Slow Roasted Root Vegetables With Lemon Mustard Glaze recipe

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