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 a no-brainer.
More than once, I’ve been accused of “being a weird eater”. 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, and top crostini with goat cheese and chopped roasted vegetables
Honey Mustard Roasted Vegetables Recipe
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 saltFor honey-mustard sauce:
2 teaspoons spicy brown mustard
2 teaspoons honeyDirections:
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.
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.
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.
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.
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)
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.
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