Note: All the root vegetables in this recipe need to be sliced good and thin so they cook at the same rate. I recommend using a mandolin or a wide blade grater (like you may find on one side of a box grater). If your beet slices are rather large, cut them in half so they are closer to bite-sized. If you can’t find ground mustard, use 2 tablespoons of dijon mustard, instead. If you’re freezing to be used at a later date, please note that you’ll need to cook from a little longer once thawed to account for any extra moisture that accumulates during the thawing.
½ green cabbage, core removed, sliced against the grain into thin strips
3-4 large parsnips, sliced thin
2 large beets, sliced thin
½ cup olive oil
2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon ground mustard
1 teaspoon smoked paprika
reheat the oven to 450*F.
In a large bowl, toss the sliced cabbage, parsnips, and beets with the olive oil and salt until lightly coated.
Transfer contents of the bowl to the sheet pan in an even layer, then roast for 15-18 minutes, until the vegetables have started to soften and brown.
Remove from the oven and add the ground pepper, mustard, and smoked paprika, and toss to combine. Serve warm or cold.