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.
Want to buy ALL of the Olivelle Ingredients for this Recipe? Buy the Recipe Kit
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
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.