Ingredients:

• 1 Bunch Asparagus

• 6 Medium Carrots, orange, white, and purple

• 1 Red Onion

• 1 Head Cauliflower

• 4 Tbsp Wild Mushroom & Sage Infused Olive Oil, divided

• 2 Tbsp Butcher’s Blend, freshly ground

• ¼ cup Dijon Mustard

• 2 Tbsp Tarragon Balsamic Vinegar

• 2 tsp Honey

• ⅓ cup Pistachios chopped

Directions:

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.

PRINT NOW: