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Honey Dijon Roasted Root Vegetables Recipe

Honey Dijon Roasted Root Vegetables Recipe
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★★★★★

4.9 from 24 reviews

A delicious and healthy Honey Dijon Roasted Root Vegetables recipe featuring a sweet and tangy glaze that perfectly caramelizes a mix of carrots, parsnips, baby potatoes, and red onions. This easy oven-roasted dish is perfect as a comforting side or a vegetarian main.

Ingredients

Scale

Vegetables

  • 2 cups carrots, peeled and cut into chunks
  • 2 cups parsnips, peeled and cut into chunks
  • 2 cups baby potatoes, halved
  • 1 red onion, cut into wedges

Glaze & Seasoning

  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)

Garnish

  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven: Set your oven to 200°C (400°F) to ensure it reaches the perfect temperature for roasting your vegetables evenly.
  2. Prepare the glaze: In a large bowl, whisk together olive oil, Dijon mustard, honey, dried thyme, dried rosemary, salt, and black pepper until the mixture is smooth and well combined.
  3. Coat the vegetables: Add the chopped carrots, parsnips, baby potatoes, and red onion wedges to the bowl with the glaze. Toss thoroughly so every piece is evenly coated with the honey Dijon mixture.
  4. Arrange for roasting: Spread the coated vegetables out in a single layer on a large baking sheet to ensure they roast evenly without steaming.
  5. Roast the vegetables: Place the baking sheet in the oven and roast for 35 to 40 minutes, turning the vegetables halfway through the cooking time to promote even caramelization and tenderness.
  6. Garnish and serve: Once the vegetables are tender and slightly caramelized, remove them from the oven and sprinkle with chopped fresh parsley before serving warm.

Notes

  • You can swap baby potatoes with sweet potatoes for a different flavor and added sweetness.
  • Adjust salt and pepper to taste according to your dietary preferences.
  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • Make sure to turn the vegetables halfway during roasting for even cooking and browning.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

Keywords: honey dijon roasted vegetables, roasted root vegetables, easy vegetarian side, honey mustard vegetables, oven roasted carrots and parsnips

Find it online: https://maicook.com/honey-dijon-roasted-root-vegetables-recipe/