Roasted Root Vegetables with Honey Dijon - Bravabod
Recipes

Roasted Root Vegetables with Honey Dijon

Valentina

Roasting root vegetables at a high temperature does two things. First, it caramelizes them and brings out their natural sweetness. Second, it gives the vegetables a tender center with a slight exterior crunch. Swathe them in a sweet honey-mustard glaze, top them off with crunchy pumpkin seeds, and there you have it: an amazing side dish that even vegetable haters will love. Try serving this with Honey Dijon Chicken Thighs for a great meal.

How To MakeDiet Type: Paleo

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Shopping List
    Vegetables
  • 1 pound sweet potato, peeled
  • 1 pound rainbow carrots
  • 12 ounces shaved brussel sprouts
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • salt and pepper, to taste Sweet-Mustard Dressing
  • 6 tablespoons olive oil
  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 2 tablespoons apple vinegar
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 420°F. Dice the potatoes and carrots into a 1/2" inch dice.
  2. Step 2: Toss the potatoes and carrots with the oil, salt, and pepper. Spread evenly on a large baking sheet. Roast for 15 minutes.
  3. Step 3: After 15 minutes, remove the vegetables from the oven and flip them over with a spatula. Add the brussel sprouts to the baking sheet. Stir to combine and then place back in the oven. Roast for another 15 minutes.
  4. Step 4: Meanwhile, whisk together the vinaigrette ingredients. Set aside.
  5. Step 5: Remove the cooked vegetables from the oven to cool. Once cool enough to handle, transfer them to a large mixing bowl. Toss the vegetables with the vinaigrette and stir to coat. Sprinkle the pumpkin seeds and parsley on top.
  6. Serve: This side dish can be served warm or at room temperature. Enjoy.

Recipe Notes

1 pound of sweet potato is equal to about 1 large potato.

Nutrition

Roasting root vegetables at a high temperature does two things. First, it caramelizes them and brings out their natural sweetness. Second, it gives the vegetables a tender center with a slight exterior crunch. Swathe them in a sweet maple-mustard glaze, top them off with crunchy pumpkin seeds, and there you have it: an amazing side dish that even vegetable haters will love. Try serving this with Candied Orange Quinoa for a great meal.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 5 days


Shopping List
    Vegetables
  • 1 pound sweet potato, peeled
  • 1 pound rainbow carrots
  • 12 ounces shaved brussel sprouts
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • salt and pepper, to taste Sweet-Mustard Dressing
  • 6 tablespoons olive oil
  • 1/4 cup dijon mustard
  • 3 tablespoons maple syrup
  • 2 tablespoons apple vinegar
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 420°F. Dice the potatoes and carrots into a 1/2" inch dice.
  2. Step 2: Toss the potatoes and carrots with the oil, salt, and pepper. Spread evenly on a large baking sheet. Roast for 15 minutes.
  3. Step 3: After 15 minutes, remove the vegetables from the oven and flip them over with a spatula. Add the brussel sprouts to the baking sheet. Stir to combine and then place back in the oven. Roast for another 15 minutes.
  4. Step 4: Meanwhile, whisk together the vinaigrette ingredients. Set aside.
  5. Step 5: Remove the cooked vegetables from the oven to cool. Once cool enough to handle, transfer them to a large mixing bowl. Toss the vegetables with the vinaigrette and stir to coat. Sprinkle the pumpkin seeds and parsley on top.
  6. Serve: This side dish can be served warm or at room temperature. Enjoy.

Recipe Notes

1 pound of sweet potato is equal to about 1 large potato.

Nutrition

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Roasted Root Vegetables with Honey Dijon

PT40M 1 pound sweet potato, peeled 1 pound rainbow carrots 12 ounces shaved brussel sprouts 1/4 cup raw pumpkin seeds 1/4 cup fresh parsley, chopped 2 tablespoons olive oil salt and pepper, to taste 6 tablespoons olive oil 1/4 cup dijon mustard 1/4 cup honey 2 tablespoons apple vinegar 1/2 teaspoon salt black pepper, to taste Gluten Free Paleo Vegan 6 Servings Ingredients:

6 Servings

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