Roasted Root Vegetables with Honey-Dijon Drizzle

Scribbled Underline

Oven-roasting adds so much depth of flavor to sweet carrots, nutty parsnips and fluffy red potatoes … plus those yummy, toasty brown edges! Fantastic on their own – and even more addictive with a little Honey-Dijon Drizzle to bring all the flavors together!

Our Roasted Root Vegetables recipe is a delicious, easy (mix it right on the sheet pan!) side dish any night. And it’s especially perfect alongside Thanksgiving turkey, Christmas roast, and Easter ham!

Ingredients

– peeled carrots, cut into 1/2" dice to equal about 3 cup – lightly peeled parsnips, cut into 1/2" dice to equal about 1 1/2 cup – red potatoes (NOT peeled), cut into 1/2" dice to equal about 1 1/2 cup – extra virgin olive oil – kosher salt – black pepper

Floral

Instructions

Step 1 : Preheat oven to 475°F. Line a large baking sheet with parchment paper.

Step 2 : Toss vegetables with 4 teaspoons oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Make sure that the vegetables are evenly coated with oil, and that the seasonings are distributed throughout. (You can do this in a bowl, or directly on the parchment-lined baking sheet.)

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