Honey-dijon roasted root vegetables
Honey Dijon roasted root vegetables are a perfect, healthy side dish for holidays or Thanksgiving feasts. They’re also Paleo and gluten-free! Make a batch to take with you when a holiday hostess says to bring a side dish, or make a batch to enjoy in warm salads with grilled chicken.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
Ingredients
Scale
- 16 oz carrots, peeled and roughly chopped
- 16 oz parnsips, peeled and roughly chopped
- 8 oz steamed beets (I use the ones from Trader Joe’s), quartered
- 2 tablespoons avocado oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fresh thyme, basil or rosemary for garnish
Instructions
- 1. Preheat the oven to 375 and spray a nonstick cookie sheet with olive oil, or grease with oil.
- 2. Place the chopped veggies into a large resealable bag.
- 3. Whisk the avocado oil, Dijon, garlic powder, and honey until smooth. Pour into the bag, and season with salt and pepper.
- 4. Squeeze the bag with your hands and move the veggies around to fully coat them with the dressing.
- 5. Spread the veggies onto the cookie sheet in an even layer, and season again with salt and pepper.
- 6. Roast for 35-40 minutes, flipping once at the halfway point. Remove from the oven when soft, and golden brown around the edges.
- 7. Serve warm, topped with fresh chopped herbs.
Nutrition
- Serving Size: 4
Find it online: https://fitnessista.com/honey-dijon-roasted-root-vegetables/