Honey Mustard Roasted Veggie Melange

Honey Mustard Roasted Veggie Melange


  • 1 small onion, sliced
  • 2 large carrots, peeled and cut into 2-inch sticks
  • 2 medium parsnips, peeled and cut into 2-inch sticks
  • 1 pound Yukon potatoes, cut into ½ inch chunks
  • 3 tablespoons olive oil
  • 3 tablespoons Taylor Pass honey
  • 3 tablespoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Preheat the oven to 400ºF.

  2. Add the onion, carrots, parsnips, and potatoes to a large rimmed baking sheet. In a small bowl, whisk together the oil, honey, mustard, salt, and pepper until well combined. Measure out 2 tablespoons of the mixture and set aside for later. Pour the remaining mixture over the veggies, then toss to combine and spread in an even layer.

  3. Bake for about 35 to 40 minutes, stirring once halfway through, until tender and starting to brown. Remove from the oven and let cool for about 2 to 3 minutes.

  4. Drizzle with the reserved 2 tablespoons sauce and toss to combine. Taste and season with additional salt and pepper if needed.

  5. Serve as desired.
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