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Easy Honey Mustard Roasted Root Vegetables

Easy Honey Mustard Roasted Root Vegetables

This Easy Honey Mustard Roasted Root Vegetables recipe features carrots, parsnips, and sweet potatoes tossed in a honey mustard glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 cups
Calories 200 kcal

Equipment

  • oven
  • baking sheet
  • Mixing bowl
  • spatula

Ingredients
  

For the Vegetables

  • 2 cups Carrots cut into ½-inch pieces
  • 2 cups Parsnips cut into ½-inch pieces
  • 2 cups Sweet Potatoes cut into ½-inch pieces

For the Honey Mustard Glaze

  • ¼ cup Honey
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions
 

Method

  • Preheat your oven to 425°F.
  • Prep vegetables by cutting carrots, parsnips, and sweet potatoes into uniform ½-inch pieces.
  • Whisk honey, Dijon mustard, olive oil, garlic powder, salt, and freshly cracked pepper in a small bowl until smooth and emulsified.
  • Toss the chopped vegetables with the glaze until each piece is coated.
  • Arrange the coated veggies in a single layer on a parchment-lined baking sheet.
  • Roast for 25–30 minutes, flipping halfway through.
  • Serve warm on a platter and top with fresh herbs.

Notes

Use a variety of root vegetables for different flavors and textures.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 250IUVitamin C: 30mgCalcium: 4mgIron: 6mg
Keyword easy recipes, Healthy Cooking, honey mustard, roasted vegetables, Root Vegetables, vegetable sides
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