If you’re like me and love love love vegetables, then this is the prefect side dish for you. I was introduced to this dish of roasted vegetables when I found out I had some serious sensitivities to certain foods. I found this recipe in a health magazine and sort of added my own little twist to it.
It’s easy to overly complicate savory veggie ideas. Creating a delicious vegetable dish isn’t complicated at all. There are always endless options to choose from. After coming across so many people (Yes, adults) who completely avoid vegetables, I’ve sort of learned how to wheel them in with appearance.
If theres one thing I’ve learned over the years, it’s that people eat with their eyes not always with their stomach. That’s why it’s important to make veggie dishes visually appealing. This is the perfect dish to share with veggie and non-veggie lovers alike.
This dish is one of my all time FAVORITE side dishes ever. What makes me love it even more is the fact that I’m a veggie freak. Ever since I was a child I’ve absolutely loved vegetables like these roasted treats. If you like mixed veggies with a little savory flavor this roasted vegetable recipe is for you.
This side dish will pair great with salmon and a good glass of wine where roasted vegetables complement the flavors.
Bon Appetit!
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 2 cups of small halves carrots
- I russet potato (homestyle cube cut)
- 1 cup of halved shallots
- 1/4 teaspoon of kosher salt
- 2 tablespoons of olive oil
- 1/2 teaspoon of black pepper
- 1 teaspoon of rice vinegar
- 3 tablespoons of whole grain mustard
- 1 teaspoon of fresh parsley
Steps
1
Preheat your oven to 450°F and combine halve carrots, homestyle cut potatoes, salt, 1 teaspoon of olive oil, and 1/4 teaspoon black pepper on a baking sheet to make delicious roasted vegetables.
2
Bake 450°F until carrots and potatoes are cooked and golden for 25 minutes. After the carrots and potatoes are golden, add shallots to the pan with the carrots and potatoes and cook for another 5 to 8 minutes until you have perfectly roasted vegetables.
3
Whisk the rice vinegar, parsley, 1 tablespoon of olive oil, 3 tablespoons of whole grain mustard, 1/4 teaspoon pepper in a small bowl. Next, drizzle this mixture over the cooked roasted vegetables.
4
Toss roasted vegetables and mixture and serve.
Main courses that pair well this dish: As mentioned above, a nice salmon fillet will go well with this recipe paired with a glass of wine of your choice. The savory flavor of the Roasted Vegetables go perfect with the firm buttery texture of rich salmon.
The crispiness of Baked Chicken also pairs beautifully with the caramelization of the roasted vegetables. This pair alone deepens the savory yet sweetness in your mouth when you combine the two together. Talk about a sea of flavors that sway across your taste buds. What a pair!
