Sheet Pan Veggies with Tarragon Mustard

Sheet Pan Veggies with Tarragon Mustard

Roasted veggies shouldn’t be boring. Treat your taste buds by pairing these perfectly caramelized veggies with a tangy, sweet mustard dressing.
Servings: 6
Prep Time: 15 mins
Cook Time: 40 mins



  1. Preheat the oven to 400F.

  2. Meanwhile cut asparagus into thirds, slice carrots into ¼” in slices diagonally, cut onions into thin petals, and break down cauliflower into florets.

  3. Line a sheet pan and add veggies in a single layer, you may need to bake in batches or use two sheet pans. Drizzle with 2 Tbsp oil and season with Butcher’s Blend.

  4. Roast for 35-40 minutes or until veggies are tender and have browned.

  5. In a bowl, combine 2 Tbsp oil, mustard, vinegar, and honey.

  6. Dress veggies with mustard dressing and garnish with pistachios.

Recipe Note

If you pile veggies onto a sheet tray they are going to steam instead of roast, resulting in a less flavorful and soft vegetable. When roasting veggies on a sheet pan it's important that they are spread in an even layer and not touching. This ensures the air can properly circulate and help them caramelize.



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