Mix the vegetables with the thyme, oil and salt, transfer to a baking tray lined with baking paper.
For approx. 60 mins. in the centre of an oven preheated to 200°C.
Combine the mustard and the remaining ingredients with a little pepper.
Boil the rice with the sage in salted water for approx. 25 mins. until al dente, drain. Remove the sage. Mix the rice with half of the sauce, serve in bowls, place the vegetables and the rocket on top, drizzle over the rest of the sauce.