Honey Mustard Glazed Roasted Vegetables

I love the contrast of flavors and colors in this super healthy dish of roast vegetables. Make sure that the vegetables are cut into similar sized pieces so that they roast evenly. I tossed the vegetables with honey mustard vinaigrette to give them some extra pizazz.

Servings: 6 - 8| Prep time: 15 min | Cook time: 40 min

INGREDIENTS

1 large Spanish onion, cut into wedges
1 large red onion, cut into wedges
2 medium sweet potatoes, cut into chunks
4 medium carrots, cut into chunks
1 pound Brussels sprouts, trimmed and halved
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS

Preheat oven to 400˚ F. Line a rimmed baking sheet with parchment paper.
Place the onions, sweet potatoes, carrots, and Brussels sprouts in a large bowl.
Whisk together the olive oil, vinegar, honey, mustard, garlic, salt and pepper and pour over the vegetables. Toss together.
Place the vegetables on the prepared baking sheet and roast for 30-40 minutes, tossing midway.