- 1 large head cauliflower, cut into florets
- 2 pounds carrots, peeled and cut in half lengthwise (quartered if large)
- ½ head of red cabbage, cut into 2-inch wedges
- ¼ cup olive oil
- 2-3 tablespoons of stone-ground mustard
- Juice of a lemon
- Thyme sprigs
Preheat the oven to 425°F.
Spread the vegetables in a single layer onto two large baking sheets (you may need to use three, and roast them in two batches).
In a small bowl, combine the olive oil, mustard and lemon juice. Pour the mixture evenly over the vegetables, and season them with salt and pepper. Toss the vegetables to coat. Disperse the thyme over the vegetables.
Roast for 30-35 minutes until the vegetables are tender and caramelized.
Arrange the roasted vegetables on a platter and serve.