Roasted Root Vegetables with Honey-Dijon Drizzle

Why You’ll Love This Recipe

This recipe transforms humble root vegetables into something truly special. Roasting brings out their natural sweetness while creating a crispy, golden-brown exterior. The honey-Dijon drizzle adds brightness, sweetness, and a touch of tang that makes every bite irresistible. It’s easy to prepare, budget-friendly, and versatile enough to pair with roasted meats, poultry, or vegetarian mains. Plus, it looks colorful and inviting on the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegetables

• 16 ounces peeled carrots, cut into 1/2″ dice (about 3 cups)
• 8 ounces lightly peeled parsnips, cut into 1/2″ dice (about 1 1/2 cups)
• 8 ounces red potatoes (not peeled), cut into 1/2″ dice (about 1 1/2 cups)
• 4 teaspoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Drizzle

• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon smooth Dijon mustard
• 1/16 teaspoon kosher salt
• optional: chopped parsley for garnish

Directions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the carrots, parsnips, and potatoes. Toss with olive oil, kosher salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
5. Meanwhile, prepare the drizzle. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, and a pinch of salt until smooth.
6. Transfer the roasted vegetables to a serving dish. Drizzle with the honey-Dijon mixture and toss lightly to coat.
7. Garnish with chopped parsley if desired and serve warm.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

• Add sweet potatoes, beets, or turnips for more variety and color.
• Sprinkle with crumbled feta or goat cheese just before serving.
• Add fresh herbs like thyme or rosemary before roasting for extra aroma.
• Use maple syrup instead of honey for a deeper sweetness.
• Top with toasted nuts such as pecans or walnuts for added crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread vegetables on a baking sheet and warm in a 375°F oven for 10 minutes to restore crispness. They can also be microwaved, though they may soften more. Freezing is not recommended, as roasted root vegetables tend to lose texture when thawed.

FAQs

Can I use other root vegetables?

Yes, you can substitute or add sweet potatoes, beets, turnips, or rutabaga.

Should I peel the potatoes?

No, leaving the skin on red potatoes adds texture and nutrients.

Can I make this dish ahead of time?

Yes, roast the vegetables a few hours in advance, then reheat and drizzle with the sauce just before serving.

What protein pairs best with this dish?

It pairs beautifully with roasted chicken, beef, or even grilled fish.

Can I make the drizzle sweeter?

Yes, add an extra teaspoon of honey or substitute maple syrup for more sweetness.

Is this recipe vegan?

Yes, as written it is vegan-friendly.

Can I cook the vegetables in an air fryer?

Absolutely, cook at 375°F for 15–18 minutes, shaking the basket halfway through.

What if I don’t have apple cider vinegar?

You can use white wine vinegar or lemon juice as a substitute.

How do I prevent soggy vegetables?

Make sure to spread them in a single layer and avoid overcrowding the pan.

Can I double the recipe?

Yes, just use two baking sheets to ensure even roasting.

Conclusion

Roasted Root Vegetables with Honey-Dijon Drizzle is a simple yet flavorful side dish that brings out the best in seasonal produce. With its caramelized vegetables and tangy-sweet dressing, it’s both hearty and refreshing, making it a versatile addition to any meal. Whether for weeknight dinners or festive gatherings, this recipe is a delicious way to enjoy the natural goodness of root vegetables.

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