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.
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
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.