Roasted Sheet Sheet Pan Veggies
Roasted Sheet Pan Veggies
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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- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Servings
- 6
- Category
- Cuisine
Ingredients
- 1 Bunch Asparagus
- 6 Medium Carrots, orange, white, and purple
- 1 Red Onion
- 1 Head Cauliflower
- 4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided
- 2 Tbsp Butcher’s Spice Blend, freshly ground
- ¼ cup Dijon Mustard
- 2 Tbsp Roasted Garlic White Barrel Aged Balsamic
- 2 tsp Honey
- ⅓ cup Pistachios, chopped
Directions
- Preheat the oven to 400°F.
- While oven is heating, 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 with parchment paper or foil and add veggies in a single layer. You may need to bake in batches or use two sheet pans. Drizzle with 2 Tbsp Wild Mushroom & Sage Infused Olive Oil and season with 2 Tbsp Butcher’s Spice Blend.
- Roast for 35-40 minutes or until veggies are tender and have browned.
- In a bowl, combine remaining 2 Tbsp Wild Mushroom & Sage Infused Olive Oil, mustard, Roasted White Barrel Aged Balsamic, and honey.
- Dress veggies with mustard dressing and garnish with pistachios.