Ingredients
2 pounds small red skinned potatoes, halved
6 large carrots, peeled and cut into 2-inch pieces
4 large shallots, halved
8 large cloves garlic, peeled
Sauce:
1/2 cup country style Dijon mustard
2 tablespoons GOLDEN BLOSSOM HONEY
3 tablespoons olive oil
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme
salt and pepper to taste
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Preheat oven to 400°. Line a large roasting pan with foil. Coat foil with non-stick cooking spray.
Place vegetables on the prepared roasting pan.
In a bowl whisk together all sauce ingredients. Spoon over vegetables and carefully toss to coat. Roast in oven 45 minutes. Stir vegetables and continue roasting for 15 more minutes. Sprinkle with salt and pepper. Let cool for several minutes to allow flavors to develop.
Serves: 4-6
Place vegetables on the prepared roasting pan.
In a bowl whisk together all sauce ingredients. Spoon over vegetables and carefully toss to coat. Roast in oven 45 minutes. Stir vegetables and continue roasting for 15 more minutes. Sprinkle with salt and pepper. Let cool for several minutes to allow flavors to develop.
Serves: 4-6
