Sheet Pan Veggies with Tarragon Mustard Dressing

Name: SHEET PAN VEGGIES WITH TARRAGON MUSTARD DRESSING
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: French
Ingredients: 1 Bunch Asparagus; 6 Medium Carrots, orange, white, and purple; 1 Red Onion; 1 Head Cauliflower; 4 Tbsp Wild Mushroom &amp; Sage Infused Olive Oil,divided; 2 Tbsp Butcher’s Blend, freshly ground; ¼ cup Dijon Mustard; 2 Tbsp Tarragon Balsamic Vinegar; 2 tsp Honey; ⅓ cup Pistachios, chopped

SHEET PAN VEGGIES WITH TARRAGON MUSTARD DRESSING

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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.

Image of SHEET PAN VEGGIES WITH TARRAGON MUSTARD DRESSING

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 Blend, freshly ground
¼ cup Dijon Mustard
2 Tbsp Tarragon Balsamic Vinegar
2 tsp Honey
⅓ cup Pistachios, chopped

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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.