Recipes

Roasted Root Vegetables with Honey Dijon

Valentina P

Difficulty

•

Time 40"

Brussel sprout Carrot New american Sheet pan Side dish Sweet potato

Roasted root vegetables in a sweet honey-mustard glaze and sprinkled with crunchy pumpkin seeds. It's the perfect fall side dish that even vegetable haters will love. Try serving this with Honey Dijon Chicken Thighs or tofu for a great meal.

How To MakeDiet Type: Paleo

Freeze For 3 months

Best by 5 days

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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 (or maple syrup)
2 tablespoons apple vinegar
1/2 teaspoon salt
black pepper, to taste

Instructions

Step 1: Preheat the oven to 420°F. Dice the potatoes and carrots into a 1/2" inch dice.
Step 2: Toss the potatoes and carrots with the oil, salt, and pepper. Spread evenly on a large baking sheet. Roast for 15 minutes.
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.
Step 4: Meanwhile, whisk together the vinaigrette ingredients. Set aside.
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.
Serve: This side dish can be served warm or at room temperature. Enjoy.

Recipe Notes

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

Nutrition

Serves 6
Calories Per Serving: 357			DAILY VALUE %
Total Fat 21g	32%	Protein 6g	12%
Total Carbohydrate 40g	13%	Net Carbohydrate 33g
Fiber 7g	28%	Potassium 655mg	19%
Vitamin A	652%	Vitamin C	91%
Calcium	34%	Iron	9%

Nutritional information suggested is for 1 serving, using the ‘Paleo’ dietary option ingredients.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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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 (or maple syrup) 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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