Honey Mustard Roasted Vegetables Recipe

Honey mustard roasted vegetables recipe

Roasted vegetables are good any time of the year, but I think they’re especially delicious during the winter. When it’s cold outside, turning on the oven and making this simple, hearty, and nourishing dish is perfect. It warms the kitchen and makes you feel warm and cozy.

More than once, I’ve been accused of being a weird eater. Don’t worry. I consider it something to be proud of. For me, a big bowl of roasted vegetables like this could be a meal. But I completely understand those of you who need a little protein or some carbs to round out your lunch or dinner. So, here are some…

Ideas for making this a meal:

  • Serve with quinoa, couscous or barley
  • Toss with pasta
  • Add chicken or roast pork
  • Skip the honey mustard sauce, chop the roasted vegetables, and serve on top crostini with goat cheese

Choosing Cheap Vegetables

If you’re looking to keep cost down, stick to lower-cost vegetables like potatoes, sweet potatoes, carrots, and onions. I would not suggest using frozen vegetables (although frozen vegetables are a great budget-friendly choice for certain recipes!)

If you have any leftover vegetable scraps, save them and make your own homemade vegetable or chicken stock for future use.

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Honey Mustard Roasted Vegetables Recipe

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

You can roast pretty much any vegetable: carrots, potatoes, cauliflower, tomatoes, peppers, broccoli, onions, beets, etc.

Recipe note: The sweet potato required longer baking time, so I threw it in the oven about 15 minutes before adding the other vegetables.

Ingredients:

For roasted vegetables:
1 sweet potato, peeled and sliced thinly
10 Brussels sprouts, ends removed and cut in half
3 large shallots, quartered
1 tablespoon olive oil
Fine grain sea salt

For honey-mustard sauce:
2 teaspoons spicy brown mustard
2 teaspoons honey

Directions:

Preheat oven to 400F. Toss vegetables with olive oil. Arrange vegetables in a single layer on a large baking sheet. Sprinkle with sea salt. Bake for approximately 35 to 40 minutes, or until vegetables are tender.
Remove vegetables from oven and place in a large serving bowl. Whisk mustard and honey together. Toss with vegetables and serve.

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6 Responses to “Honey Mustard Roasted Vegetables Recipe”

  1. 1

    SnoWhite @ Finding Joy in My Kitchen — January 7, 2013 @ 4:13 am

    Love the combination of veggies here — sweet potato & brussels! Yum-o. We’ve made a honey-mustard stir fry before, but since I love roasted veggies even more than stir-fried ones, this dish has me craving veggies and it’s well after 10pm! Pinned it.

  2. 2

    Sarah | Shine Food — January 7, 2013 @ 5:32 pm

    So simple, so economical, and so, so good. I’m one of those who would need some carbs to go along with this, but give me some quinoa and a bowl of these veggies and I’d be in heaven.

    We’re collecting healthy recipes this month on the Shine Supper Club to celebrate a return to sane eating (finally!). I hope you’ll join us–this recipe would be a great contribution.

  3. 3

    Eileen — January 7, 2013 @ 9:53 pm

    Roasted vegetables are the greatest! A spicy hone mustard sounds like the perfect way to change it up. :)

  4. 4

    Kathryn — January 18, 2013 @ 12:22 pm

    Roasted veggies is my best idea when i decide to have a low fat meal (which is still tastefull)! The sauce you speak about is similar to what i use to serve them with (i also add 2 teaspoons of olive oil)

  5. 5

    Carole — January 24, 2013 @ 7:47 pm

    Hi there. Food on Friday: Mustard on Carole’s Chatter is now open for entries. This looks like a good recipe using mustard! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

  6. 6

    Carole — January 25, 2013 @ 6:57 pm

    Haley, thank you for linking this in to Food on Friday. We are now getting a great collection of dishes using mustard together. I hope you have stopped by some of the other links to check them out!

    Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email – I won’t publish it – and the reminder will be by bcc so it will remain private

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