Two Healthy Kitchens

Yummy 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!

Fantastic on their own – and even more addictive with a little Honey-Dijon Drizzle to bring all the flavors together! Our recipe is a delicious, easy side dish any night. 

• carrots • parsnips • potatoes • virgin olive oil • apple cider vinegar • honey

Ingredients

Preheat oven to 475°F. Line a large baking sheet with parchment paper. Toss vegetables with oil, salt, and black pepper. Make sure  vegetables are evenly coated with oil, and the seasonings.

1.

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

2.

Roast the vegetables for about 12 minutes. Stir vegetables and continue roasting for 8-10 minutes longer, until the vegetables have toasty, browned, roasted spots but aren't burned.

3.

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

Tip

Swipe up for full recipe!

Oven Roasted Vegetables Medley

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