Roasted Root Vegetables

Oven-roasting adds so much depth of flavor to sweet carrots, nutty parsnips and fluffy red potatoes … plus those yummy, toasty brown edges!

Our Roasted Root Vegetables recipe is a delicious, easy (mix it right on the sheet pan!) side dish any night.

– carrots – parsnips – red potatoes  – extra virgin olive oil – kosher salt – black pepper

INGREDIENTS:

Peel the carrots and lightly peel – or even just lightly scrape – the parsnips. Then chop all your veggies into about 1/2″ cubes.

1

Toss the veggies with olive oil, salt and pepper.

2

Spread the veggies out on your baking sheet so they’ve got a little bit of space and aren’t piled on top of each other.

3

Get those veggies in the oven, and give ’em a stir part way through.

4

While your vegetables are working their roasty-toasty magic in the oven, quickly whisk together the ingredients for your Honey-Dijon Drizzle.

5

Swipe up for full recipe!