Mustard Roasted Potatoes, Carrots and Shallots

Putting together a festive meal is easy with these intensely flavored vegetables coated with an herbed honey mustard sauce and roasted to perfection. Perfectly complements beef, poultry or pork.

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 Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

Directions

Preheat oven to 400&deg. 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

Recommended Recipes

Vegetables, Side Dishes

Sweet and Spicy Summer Corn

Vegetables, Side Dishes

Napa Cabbage with Vidalia Onions

Vegetables, Side Dishes

Zucchini with Tomatoes