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.
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How to make it:
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. :)
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 roasted vegetable recipes:
- Roasted Tomatoes with Tarragon Cream Sauce
- Roasted Mushrooms with Chive Garlic Butter
- Roasted Cauliflower Salad
- Turnip Potato Gnocchi with Browned Butter and Sage
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Recipe Card
Roasted Fall Vegetables with Mustard Seeds and Bacon
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).
Easyfoodsmith
Such a beautiful hearty dish! And that mustard hit must be so good
Nicole Branan
It is indeed! Thank you so much for your kind words, Taruna! :)
Louise | Cygnet Kitchen
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.
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. :)
Kennedy Cole| KCole's Creative Corner
You totally had me at “roasted vegetables”! And I really love how you used mustard seeds rather than dijon mustard! Great recipe! :D
Nicole B.
Thanks so much, Kennedy! :)
Nagi@RecipeTinEats
You have a vegetable garden? How did I miss that? Yum, this is totally my type of “don’t have energy” meal. Love the addition of mustard seeds. (And bacon. Of course!)
Nicole B.
Yes, we have a fairly sizable vegetable garden that I love dearly. It’s super fun to grow food. :)
Mary Ann | the beach house kicthen
Sounds so delicious and savory Nicole! Such beautiful colors!
Nicole B.
Thanks, Mary Ann! I did love the colors too. :)