Recipes
Roasted Root Vegetables with Honey Dijon
Valentina P
Roasted root vegetables in a sweet honey-mustard glaze and sprinkled with crunchy pumpkin seeds. It's the perfect fall side dish that even vegetable haters will love. Try serving this with Honey Dijon Chicken Thighs or tofu for a great meal.
How To MakeDiet Type: Paleo
Shopping List
-
Vegetables
- 1 pound sweet potato, peeled
- 1 pound rainbow carrots
- 12 ounces shaved brussel sprouts
- 1/4 cup raw pumpkin seeds
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- salt and pepper, to taste Sweet-Mustard Dressing
- 6 tablespoons olive oil
- 1/4 cup dijon mustard
- 1/4 cup honey (or maple syrup)
- 2 tablespoons apple vinegar
- 1/2 teaspoon salt
- black pepper, to taste
Instructions
- Step 1: Preheat the oven to 420°F. Dice the potatoes and carrots into a 1/2" inch dice.
- Step 2: Toss the potatoes and carrots with the oil, salt, and pepper. Spread evenly on a large baking sheet. Roast for 15 minutes.
- Step 3: After 15 minutes, remove the vegetables from the oven and flip them over with a spatula. Add the brussel sprouts to the baking sheet. Stir to combine and then place back in the oven. Roast for another 15 minutes.
- Step 4: Meanwhile, whisk together the vinaigrette ingredients. Set aside.
- Step 5: Remove the cooked vegetables from the oven to cool. Once cool enough to handle, transfer them to a large mixing bowl. Toss the vegetables with the vinaigrette and stir to coat. Sprinkle the pumpkin seeds and parsley on top.
- Serve: This side dish can be served warm or at room temperature. Enjoy.
Recipe Notes
Note 1: 1 pound of sweet potato is equal to about 1 large potato.
Nutrition
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