Yield: 4 cups

Roasted Root Vegetables with Honey-Dijon Drizzle

These Roasted Root Vegetables are so delicious, either on their own ... or with the addictive Honey-Dijon Drizzle! A super-easy side dish any night (mix it right on the sheet pan!), and especially perfect with Thanksgiving turkey, Christmas roast, and Easter ham!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Vegetables

16 ounces peeled carrots, cut into 1/2" dice to equal about 3 cups
8 ounces lightly peeled parsnips, cut into 1/2" dice to equal about 1 1/2 cups
8 ounces red potatoes (NOT peeled), cut into 1/2" dice to equal about 1 1/2 cups
4 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Drizzle

1 1/2 tablespoons apple cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon smooth dijon mustard
1/16 teaspoon kosher salt

optional: chopped parsley for garnish

Instructions

Preheat oven to 475°F. Line a large baking sheet with parchment paper.
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.)
Spread the vegetables out on the baking sheet so they aren't piled on top of each other. (If you have a smaller baking sheet and the vegetables are crowded, it's best to grab a second baking sheet, rather than piling the veggies up.)
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.
While the vegetables are roasting, whisk together all ingredients for the Honey-Dijon Drizzle (vinegar, olive oil, honey, mustard, and salt).
Serve vegetables warm, drizzled with Honey-Dijon sauce and sprinkled with a little chopped fresh parsley, if desired. (We like to pass the Honey-Dijon Drizzle at the table so each person can use the amount the like.)

Notes

Make-ahead steps: Both parsnips and potatoes brown after they're peeled or cut, so I don't recommend dicing either of them in advance. However, you can peel and dice the carrots even a day or two ahead of time, and store in the refrigerator. Also, you can make the drizzle in advance. While it's fine on the counter for a couple of hours, if you're making it further ahead, I recommend refrigerating it. Bring to room temperature and re-whisk (if needed) before serving.

Making a more "vinegary" drizzle: If you like your dressing with a slightly more vinegary kick (as my son, Ty, does), then use 2 tablespoons apple cider vinegar and also increase the extra virgin olive oil to 2 tablespoons.

Nutrition Information:

Yield:

8 servings

Serving Size:

1/2 cup
Amount Per Serving: Calories: 110Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 238mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 2g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.