Honey Roasted Vegetables with Dijon Vinaigrette

What do you get when you prepare sweet, roasted veggies with the tanginess from a very Dijon-y dressing? Perfection *chefs kiss*

You don’t have to use the pre-cut and trimmed veggies from TJ’s, I just do that for convenience. So if you don’t have access to a Trader Joe’s... don’t fret!

I went a little light on the honey in order to keep carbs to a minimum, and the vinaigrette is very Dijon heavy. Those are just my preferences. If you want to switch things around, by all means, go for it! Adding some lemon juice to the vinaigrette would help brighten things up as well. But I didn’t have lemons. So it is what it is 🤷🏼‍♀️ (No one said I was a professional).

INGREDIENTS:

• For the roasted vegetables:

  • 1 package trader joe’s delicata squash (approx 12 oz)

  • 1 package trader joe’s broccoli & cauliflower (approx 12 oz)

  • 1 package trader joe’s Brussels sprouts (approx 12 oz)

  • 1 tbsp honey

  • 1 tbsp olive oil

  • salt + pepper

• For the dijon vinaigrette:

  • 1 tbsp olive oil

  • 1 tbsp dijon mustard

  • 1 tbsp rice vinegar

INSTRUCTIONS:

1. Preheat oven to 450F. As the oven preheats, chop up veggies (if not using pre-cut) and toss with honey, olive oil, salt and pepper. Spread out on a baking sheet, making sure not to crowd them.

2. Place in oven on middle rack and cook for 30-40 minutes, until the edges get crispy. If you want extra crispy, you can throw it on the broil setting for the last few minutes! As the veggies cook, whisk together the ingredients for the vinaigrette and set aside.

3. Drizzle with dijon vinaigrette. If using for meal prep, keep the vinaigrette separate and drizzle right before eating.

Macros per serving (makes 6):

Protein - 3g
Carbs - 11g
Fat - 5g