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

  1. Preheat the oven to 400F.
  2. Meanwhile cut asparagus into thirds, slice carrots into ¼” in slices diagonally, cut onions into thin petals, and break down cauliflower into florets.
  3. 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.
  4. Roast for 35-40 minutes or until veggies are tender and have browned.
  5. In a bowl combine 2 Tbsp oil, mustard, vinegar, and honey.
  6. 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.