Honey, Dijon mustard, and olive oil are a few of my staple ingredients when it comes to adding flavor to simple vegetables. They make a great base for a simple salad vinaigrette or also a great way to add deep flavor to roasted vegetables. I love the spicy sweetness of this honey mustard combo along with some hearty root vegetables (which only get better with long roasting) and fresh herbs. Fresh sage and rosemary really round this dish out nicely.
I love the springy quality of this side dish: fresh carrots and herbs and a lots of bright colors. It complemented the grilled lamb chops very well, but is so simple that it would also be a great side dish for a number of different proteins too.
- 1 Tbs. Dijon mustard
- 1/2 Tbs. honey
- 1 Tbs. olive oil
- 1/2 Tbs. butter, melted
- Salt and pepper, to taste
- 2 garlic cloves, minced
- 1 tsp. fresh rosemary leaves, chopped
- 1 tsp. fresh sage leaves, chopped
- 3/4 lb. tricolor fingerling potatoes, quartered
- 1 cup carrots, peeled and chopped into 1-inch dice
- 1/2 large red onion, chopped into 1/2-inch dice
Preheat oven to 400 degrees.
In a large bowl, whisk together Dijon and next 5 ingredients through garlic until fully combined. Add remaining ingredients and stir to coat.
Spread the mixture out on a rimmed baking sheet and roast for 20 minutes. Remove from oven, stir, and roast for another 20-25 minutes or until vegetables are browned on the outside and fork tender.
Looking for more great vegetable side dishes? Try Thyme-Roasted Tomatoes or Roasted Spicy Lemon Broccoli.