Roasted Fall Vegetables with Mustard Seeds and Bacon

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These roasted fall vegetables with mustard seeds and bacon make an easy and delicious main course. Because this is a sheet pan dinner, there is very little effort (and even less cleanup) required.

roasted fall vegetables with mustard seeds and bacon

This post was originally published on July, 26. 2015.

How to make roasted fall vegetables with mustard seeds and bacon:

This recipe is super simple: You peel and cut up 4 turnips, 4 carrots and 1 red onion. Transfer the vegetables to a bowl, then cut up 4 red potatoes (leave the skin on, it tastes good and contains a lot of nutrients), 1 green bell pepper and 6 slices of bacon. Toss all the vegetables and the bacon with 4 teaspoons ground yellow mustard seeds and 2 teaspoons fresh thyme leaves. (The bacon adds enough fat, so there is no need for oil).

Transfer the mix to a rimmed baking sheet and roast in a 400-degree oven until the vegetables are tender (40 to 50 minutes), mixing everything around every 20 minutes. That’s all there is to it. :)

roasted fall vegetables with mustard seeds and bacon

Why use mustard seeds in this recipe?

Ground mustard seeds add a deep earthy flavor without adding any of the acidity that actual mustard would add. The mustard seeds complement the fall vegetables perfectly and don’t add any tartness.

(Also note that, because mustard seeds on their own are not actually very pungent at all, this dish is not at all spicy.)

You can use yellow mustard seeds or already ground yellow mustard powder for this recipe. If you’re using mustard seeds, grind them in a mortar with a pestle into a powder.

More delicious roasted vegetable recipes:

roasted fall vegetables with mustard seeds and bacon
Print Recipe
5 from 3 votes

Roasted Fall Vegetables with Mustard Seeds and Bacon

These roasted fall vegetables with mustard seeds and bacon make an easy and delicious main course. Because this is a sheet pan dinner, there is very little effort (and even less cleanup) required.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: mustard seeds, roasted fall vegetables, roasted vegetables
Servings: 4
Calories: 440kcal

Ingredients:

  • 4 turnips, peeled and cut into 2-inch chunks
  • 4 carrots, sliced in half and cut into 2-inch chunks
  • 1 red onion, peeled and cut into 2-inch chunks
  • 4 red potatoes, cut into 2-inch chunks
  • 1 green bell pepper, cut into 2-inch chunks
  • 6 slices bacon, cut into 1-inch pieces
  • 4 teaspoons yellow mustard seeds or yellow mustard powder*
  • 2 teaspoons fresh thyme leaves

Instructions:

  • Heat the oven to 400 degrees F.
  • Toss vegetables, bacon, mustard powder and thyme together in a bowl, then transfer to a rimmed baking sheet in a single layer.
  • Roast until tender (40 – 50 minutes), mixing everything around every 20 minutes.
  • Season to taste with salt (depending on the salt content of the bacon you use, you may not need any additional salt).

Notes:

*If you’re using mustard seeds, grind them in a mortar with a pestle into a powder. Alternatively, you have use already ground yellow mustard powder. 

Nutrition

Calories: 440kcal

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12 comments

  1. Louise | Cygnet Kitchen says:

    There a few thing more satisfying that cooking vegetables that you have grow yourself. Unfortunately all I have managed in my little courtyard garden are herbs, rhubarb and tomatoes this year so I envy you Nicole! I love roasted veg, I usually put cumin and chilli with mine, but I’ll definitely be trying your bacon version (I guess you could also use cubes of smoked pancetta instead) x

    • Nicole B. says:

      I so agree!! I love growing and eating my own food. My favorite is to go into the garden early in the morning, clip some spinach leaves and make a spinach omelet for breakfast, so cool. :)

  2. Kennedy Cole| KCole's Creative Corner says:

    You totally had me at “roasted vegetables”! And I really love how you used mustard seeds rather than dijon mustard! Great recipe! :D

  3. Kevin | KevinIsCooking says:

    How cool to have a garden that your dogs don’t dig up and eat. Yes, they even ate my 6 jalapeno plants!
    This looks yum, we roast veggies all the time, too. Try a sprinkling of fennel seeds next time, it’s fantastic. Love the colors in the photo, too, beautiful.

    • Nicole B. says:

      Omg, your cute dogs eat your garden and are so adorable that you can’t get mad at them? That’s funny! Our little kitty goes in the garden and just sniffs all the plants, then sits on the rim of the beds and watches me weed with a puzzled look on her face. I’ve tried to explain it to her but I think she thinks I am hunting for moles. :) Will try fennel seeds next time, the next round of turnips is already ready!

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