Side DishesVeganVegetarian

Roasted Root Vegetables with a Honey Mustard Sauce (serves 4)

I have published something similar before but I think I finally have a perfect balance of flavors – carrots, beetroot and sweet potato – along with the addition of onion. Take equal amounts of the veg. and cut into small cubes. Roast and toss in a mustard honey mixture.

Pre heat oven to 350 degrees F

8 oz. each of carrots, beetroot and sweet potato – peeled and cut into small dice
1 medium onion – chopped into small chunks
2 tbsp. olive oil
Salt and freshly ground black pepper
1 dessert spoon of Dijon mustard
1 dessert spoon of honey

Place all the veg. in a mixing bowl, pour over the oil, season with salt and pepper and mix well together.
Transfer to a baking tray and cook for an hour.
Whisk the mustard and honey together, spoon over the veg and toss well.

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