Honey-dijon roasted root vegetables

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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.


  • 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


  1. 1. Preheat the oven to 375 and spray a nonstick cookie sheet with olive oil, or grease with oil.
  2. 2. Place the chopped veggies into a large resealable bag.
  3. 3. Whisk the avocado oil, Dijon, garlic powder, and honey until smooth. Pour into the bag, and season with salt and pepper.
  4. 4. Squeeze the bag with your hands and move the veggies around to fully coat them with the dressing.
  5. 5. Spread the veggies onto the cookie sheet in an even layer, and season again with salt and pepper.
  6. 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. 7. Serve warm, topped with fresh chopped herbs.


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