Sheet Pan Veggies with Tarragon Mustard Dressing
Sheet Pan Veggies With Tarragon Mustard Dressing
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
6
Prep Time
15 minutes
Cook Time
40 minutes
Roasted veggies just got a major glow-up! Perfectly caramelized and packed with flavor, these colorful veggies are taken to the next level with a zesty, slightly sweet mustard dressing. Easy, delicious, and anything but boring!
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Ingredients
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1 Bunch Asparagus
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6 Medium Carrots, orange, white, and purple
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1 Red Onion
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1 Head Cauliflower
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4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided
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2 Tbsp Butcher’s Blend, freshly ground
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¼ cup Dijon Mustard
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2 Tbsp Tarragon White Barrel Aged Balsamic
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2 tsp Honey
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⅓ cup Pistachios, chopped
Directions
Preheat the oven to 400F.
Meanwhile cut asparagus into thirds, slice carrots into ¼” in slices diagonally, cut onions into thin petals, and break down cauliflower into florets.
Line a sheet pan and add veggies in a single layer, you may need to bake in batches or use two sheet pans. Drizzle with 2 Tbsp oil and season with Butcher’s Blend.
Roast for 35-40 minutes or until veggies are tender and have browned.
In a bowl combine 2 Tbsp oil, mustard, vinegar, and honey.
Dress veggies with mustard dressing and garnish with pistachios.
Recipe Note
You may notice that the Tarragon White Barrel Aged Balsamic has been discontinued. We are working on updated the ingredients in this recipe!
If you pile veggies onto a sheet tray they are going to steam instead of roast, resulting in a less flavorful and soft vegetable. When roasting veggies on a sheet pan it's important that they are spread in an even layer and not touching. This ensures the air can properly circulate and help them caramelize.