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"Hunger is the best sauce in the world."--Cervantes

DIJON-GLAZED ROASTED ROOT VEGETABLES Recipe

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This recipe for DIJON-GLAZED ROASTED ROOT VEGETABLES is from Join me in the kitchen! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb. mixed new potatoes, cut into ½-inch pieces
2 carrots cut into ½-in pieces
1 cup pearl onions, peeled
1 Tbsp. oil
3 Tbsp. honey
1 Tbsp. plus 1 tsp. Apple Cider Vinegar
1 Tbsp. Dijon Mustard
1 Tbsp. reduced-sodium soy sauce
dash ground black pepper
1 Tbsp. chopped fresh parsley
Directions:
Directions:
Heat oven to 450ºF.
Toss vegetables with oil in large bowl; spread onto rimmed baking sheet.
Roast 15 to 20 minutes or until vegetables are tender and golden brown. Remove from oven
Bring honey, vinegar, mustard, soy sauce and pepper to boil in large skillet on medium-high heat, stirring constantly. Cook and stir 1 minute or until slightly thickened. Remove from heat.
Add vegetables; stir until evenly coated with glaze. Stir in parsley.
Personal Notes:
Personal Notes:
Substitute 1 cup of cut-up red onion pieces for the pearl onions.
Per serving: 130 calories; 190 mg. Sodium

 

 

 

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