Honey Mustard Roasted Vegetables (4)

photo (46)

Fall/Winter veg. are great roasted. My combination of vegetables avoids being too sweet but you can swap in more or less any veg. you want to.

Pre-heat oven to 400 degrees.

6 oz. carrots – peeled and cut into bite-size pieces

6 oz. beetroot  – peeled and cut into bite-size pieces

6 oz. parsnip – peeled and cut into bite-size pieces

6 oz. butternut squash – peeled and cut into bite-size peices

6 oz. small new potatoes – leave skin on and halve

2 tbsp. olive oil – seasoned with sea salt and freshly ground black pepper

1 tbsp. honey

1 tbsp. Dijon mustard

Place all the veg. in a large, plastic zip loc bag with the oil and salt and pepper and shake bag until veg. are evenly coated.

Place in a large roasting tin and spread the veg. out.

Cook for 40 minutes at 400 degrees then turn the oven up to 450 degrees and cook for a further 20 minutes. Turn veg. with a spatula every 15 minutes to ensure even roasting.

Mix honey and mustard in a large mixing bowl, add the roasted vegetable and toss well.

 

 

 

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