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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
