Roasted Root Vegetables with Honey-Dijon Drizzle

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 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. Again … making sure to spread them all back out again.

4

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