Melina Hammer of Licking the Plate says she dresses her browned root vegetables in a grain mustard vinaigrette to "impart a little zing." She recommends topping the entire salad off with a fried or poached egg for a complete meal. Gather up your root vegetables—brussels sprouts, carrots, parsnips—scrub and trim them, then brown the veggies in olive oil until nicely caramelised. Add one minced shallot. Then empty the ingredients into a mixing bowl, and drizzle olive oil, 1 tablespoon of grain mustard, and salt and pepper to taste. - Self Magazine
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