Sheet Pan Veggies with Tarragon Mustard Dressing
SHEET PAN VEGGIES WITH TARRAGON MUSTARD DRESSING
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Category
Sides
Servings
6
Prep Time
15 minutes
Cook Time
40 minutes
Author:
Olivelle
Roasted veggies shouldn’t be boring. Treat your taste buds by pairing these perfectly caramelized veggies with a tangy and sweet mustard dressing.
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 Balsamic Vinegar
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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
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.
