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Sides
6
15 minutes
40 minutes
Olivelle
Roasted veggies shouldn’t be boring. Treat your taste buds by pairing these perfectly caramelized veggies with a tangy and sweet mustard dressing.
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
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.
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.
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