Balsamic Dijon Roasted Root Vegetables is an easy and healthy side dish bursting with tangy balsamic flavor and loaded with sweet potatoes, carrots and onions.
Balsamic Dijon Roasted Root Vegetables
I love a tasty side dish that is hearty enough to whip up with some chicken breasts or pork loin for an easy and healthy meal. This Cheesy Chipotle Spaghetti Squash and Asparagus & Feta Quinoa Salad are perfect examples of this. The best part of all of these recipes is how great they work for leftover lunches the next day!
For this recipe, I tossed together some of my favorite cold weather vegetables including sweet potatoes, carrots and red onions with a little bit of olive oil, balsamic vinegar and dijon mustard. It all gets tossed on a baking sheet, roasted for 45 minutes and you have an awesome side dish that pairs with any protein.
Butternut squash would be another great addition to these veggies, despite not being a root vegetable, but I was looking for a quick and simple dish and didn’t want to hassle with peeling the squash. AKA…I was lazy.
I adore colorful things and my veggies are no exception. This bold mix of purple, orange and yellow is so pretty it makes it extra enticing. I found a fun bag of multi colored baby carrots in the organic section and couldn’t resist. They were perfect with this mix.
If you want a hearty and delicious vegetarian meal, these roasted vegetables would be amazing tossed with some cooked quinoa and a little bit of balsamic vinaigrette. That is a packed lunch at work that I would be VERY excited about!
- 2 c. sweet potatoes, cubed into 1" pieces
- 2 c. baby carrots
- 1 large red onion, chopped
- 1 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 2 tsp. honey
- 1 Tbsp. dijon mustard
- ¼ tsp. salt
- Preheat oven to 400°.
- In a large bowl, whisk together the oil, balsamic, honey, dijon and salt. Toss with the chopped vegetables and arrange on a baking sheet.
- Bake at 400° for 40-50 minutes. Serve immediately.