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 roasted 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:
- Sweet potatoes
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.
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
- 1 tablespoon spicy brown mustard
- 1 tablespoon 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.