British Veggie Traybake with Mustard and Thyme

• 700 g Russet potato
• 300 g Carrot
• 300 g Parsnip
• 2 medium Red onion
• 3 tbsp Olive oil
• 2 tbsp Whole-grain mustard
• 1 ½ tsp Dried thyme
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon

1. Heat the oven to 220°C (430°F). Scrub the potatoes, then peel the carrots and parsnips; cut everything into chunky, even pieces so they roast at the same rate. Cut the red onions into wedges.
2. In a large bowl, mix the olive oil, whole-grain mustard, dried thyme, fine sea salt and black pepper. Add the vegetables and toss until everything is well coated. Tip onto a large baking tray and spread into a single layer, leaving a little space between pieces.
3. Roast for 40 minutes, turning the vegetables halfway through, until tender and deeply golden at the edges. If the tray looks crowded, give everything a good stir and spread it back out so it roasts rather than steams. Squeeze over the lemon just before serving.

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