Oven Roasted Root Vegetables with Honey-Dijon Drizzle

This Roasted Root Vegetables with Honey-Dijon Drizzle is one of those daydreams. It's all deliciously caramelized, with soft interiors and browned, toasty, slightly crisped exteriors.

It's easy side dish any night. And it’s especially perfect alongside Thanksgiving turkey, Christmas roast, and Easter ham!

- carrots - parsnips - red potatoes - olive oil - salt - black pepper - apple cider vinegar

Peel the carrots and lightly peel – or even just lightly scrape – the parsnips. (Don’t peel the red potatoes.) Then chop all your veggies into about 1/2″ cubes.

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Toss the veggies with olive oil, salt and pepper. You can do this in a bowl, or just do it right on your parchment-lined baking sheet.

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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.

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Roast the vegetables for about 12 minutes. Until the vegetables have toasty, browned, roasted spots but aren't burned.

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While the vegetables are roasting, whisk together all ingredients for the Honey-Dijon Drizzle (vinegar, olive oil, honey, mustard, and salt).

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If you like your dressing with a slightly more vinegary kick, then use 2 tablespoons apple cider vinegar and also increase the olive oil to 2 tablespoons.

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Swipe up for full recipe!

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