Roasted Root Vegetables

with Honey-Dijon Drizzle

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

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

– Carrots – Parsnips – Red potatoes  – Extra virgin olive oil – Kosher salt – Black pepper

INGREDIENTS:

Preheat oven to 475°F. Line a large baking sheet with parchment paper.

1

Toss vegetables with 4 teaspoons oil, salt, and black pepper.

2

Spread the vegetables out on the baking sheet so they aren't piled on top of each other.

3

Roast the vegetables for about 12 minutes. Stir vegetables and continue roasting.

4

While the vegetables are roasting, whisk together all ingredients for the Honey-Dijon Drizzle.

5

Swipe up for full recipe!

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