Mustard-glazed roasted root vegetables

I have always believed that vegetables can be delicious, and this dish proves it. Whenever I have it on the table, I ask the hardcore carnivores to at least try it, and then I notice they almost always go back for seconds.

This is a beautiful dish; the vegetables add a splash of colour, studded with mustard seeds and glazed with caramelised maple syrup. There is spice, sweetness and different textures. I sometimes make this as a main course and enjoy the vegetables for their excellent flavour.

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Ingredients:

3 carrots, cut into 1-inch dice

1/2 lb turnips, cut into 1-inch dice

2 potatoes, cut into 1-inch dice

2 sweet potatoes, cut into 1-inch dice

1 white radish, cut into 1-inch dice

4 tablespoons olive oil

2 teaspoons curry powder

1 teaspoon hot paprika

4 tablespoons maple syrup

3 tablespoons Dijon mustard

1 teaspoon dried thyme

Salt, to taste

1 teaspoon pepper

Heat the oven to 375°F.

Cut the vegetables as evenly as possible so that they cook evenly. Add them to a large bowl and toss well to coat them with the oil and spices. Layer them into a lined baking tray or a Pyrex dish; you may need to use two. Do not pack them in too tightly; they will steam rather than roast and caramelise. Please do not allow them to sit; they will start to give out their juices.

Bake covered for 20 minutes, and check that the vegetables are almost cooked through. Open and bake for another 10-12 minutes, until the top is charred.

Serve immediately.

NOTE: This dish is best served immediately; it turns soggy if kept.