Print

Roasted Root Vegetables with Honey-Dijon Drizzle

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Root Vegetables with Honey-Dijon Drizzle is a colorful and flavorful side dish featuring caramelized carrots, parsnips, and potatoes finished with a tangy-sweet honey mustard vinaigrette.

Ingredients

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

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

Instructions

  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.

Notes

Add sweet potatoes, beets, or turnips for more variety.

Sprinkle with feta or goat cheese before serving.

Fresh herbs like thyme or rosemary add extra aroma.

Use maple syrup instead of honey for variation.

Top with toasted nuts for added crunch.

Nutrition

Find it online: https://familydinnercooking.com/roasted-root-vegetables-with-honey-dijon-drizzle/