So 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 but sort of added my own little twist to it. 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. If you like mixed veggies with a little savory flavor this roasted vegetable recipe is for you.
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 tablespoon of olive oil
- 1/2 teaspoon of black pepper
- 1 teaspoon of rice vinegar
- 3 tablespoon 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 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.
Category: Food
