Roasted Vegetables with Honey Mustard Sauce

How to make perfect roasted veggies every time! I promise my honey mustard sauce for roasted vegetables will make you a veggie lover.

I get it, not all of us want to eat our greens. For some of us, veggies are truly the least appetizing part of our plate. But they are filled with so many beneficial micronutrients, and my goal as a dietitian and foodie is to make those nutrient-dense foods enjoyable.

The first key to making "healthy" taste good? Sauce. You heard me right! They're not empty calories, or bad for you either. In fact, you can make a lot of nutritious sauces at home, like my Greek yogurt Caesar dressing and my green goddess sauce. My honey mustard sauce for roasted vegetables is easy, tasty and even has a little protein boost.

The second key to enjoying your veggies is cooking them properly. It's totally fine to boil, steam or eat them raw, but I always opt for roasting or air frying. Not only is it simpler than it sounds, but the veggies get soft on the inside, caramelized on the outside, and really get some time to mellow in their flavour. If you haven't roasted veggies before, you need to try it with this recipe and my sauce for roasted vegetables.

Why This Recipe Is Dietitian Approved

1. Versatile side dish. Almost any main pairs well with roasted vegetables, from pasta dishes to staple proteins.
2. Customizable. Using the tips and tricks in this recipe, you can swap out any of these veggies for one you have on hand.
3. Meal prep friendly. I love roasting a giant pan of veggies for easy meals throughout the week. You can even make the honey mustard sauce ahead of time too,

Ingredients

For the veggies: 

Vegetables. Any vegetables will work great! I usually opt for whatever is in season, but some of my favourite options include red peppers, zucchini and carrots. I would avoid any veggies extremely high in water, like cucumbers and tomatoes.

Olive oil. Oil is essential for the caramelized exterior, and a little goes a long way. I recommend using extra virgin olive oil to add some additional monounsaturated fats into your diet, however you may use any neutral flavoured oil of choice.

Dijon mustard. This adds a touch of spice!

Spices. Salt, black pepper, garlic powder, onion powder, and Italian seasoning are all you need. You can switch up this recipe easily by changing the spices or trying a new spice blend.

For the honey mustard sauce:

Greek yogurt. I typically use 2% plain Greek yogurt in my sauces . This helps reduce the saturated fat while keeping it creamy. It also adds a touch of protein. Any type of plain Greek yogurt is fine.

Dijon mustard. For a classic honey mustard flavour, I recommend using stone ground dijon mustard.

White vinegar. I recommend using white vinegar for a mild flavour.

Honey. The natural sweetness of honey is essential for our honey mustard sauce.

Sriracha. Optional for a bit of added heat!

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

Preheat the oven to 400F and line a 16x22 inch baking sheet with parchment paper. 

1. Add chopped vegetables to the pan and drizzle with olive oil and dijon mustard. Sprinkle it with salt, black pepper, garlic powder, onion powder and Italian spice blend. Toss to coat. Ensure the vegetables are arranged in a single layer (the pan should not be overcrowded).

2. Bake for 20-25 minutes, tossing the vegetables and rotating the pan ½ way through cooking. Please note that the cook time may vary slightly depending on your oven. 

3. While the vegetables are in the oven, prepare the sauce by whisking together all ingredients in a small bowl. 

4. Once the vegetables are done, drizzle with honey mustard sauce, toss to evenly coat and enjoy!

Substitutions and Variations

When making the sauce for roasted vegetables, Greek yogurt and mayonnaise can be used interchangeably. Use a ratio of your choice, as long as it is 3 tablespoon total. More Greek yogurt will decrease the saturated fat and increase the protein, but the flavour will be more bitter. Mayonnaise adds some fat that cuts the bitterness with a smooth creaminess.

Equipment

• Mixing bowl
• Baking tray

Storage

Roasted vegetables can stay in the fridge for up to 5 days in an airtight container.

If you have extra sauce, it will stay fresh store in an airtight container for up to 5 days as well. Although it's a great sauce for rosated vegetables, I also love it in a wrap, on a salad or paired with chicken, tofu etc.!

Frequently Asked Questions

More Vegetable Recipes

Still looking for new ways to enjoy your veggies? Try these:

• Spicy Hot Honey Roasted Carrots
• Lemon Parmesan Smashed Broccoli
• Smashed Maple Balsamic Brussels Sprouts with Feta
• Cheesy Garlic Frozen Roasted Green Beans

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5 from 5 votes

Roasted Vegetables with Honey Mustard Sauce

How to make perfect roasted veggies every time! I promise my honey mustard sauce for roasted vegetables will make you a veggie lover.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Sides, vegetables

Servings: 4

Ingredients 

1x2x3x

For the vegetables:

• 4 cups sliced vegetables see below for recommendations
• 2 tablespoon olive oil
• 1 tablespoon dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1.5 teaspoon italian spice blend

For the honey mustard sauce:

• 3 tablespoon plain 2% Greek yogurt or mayonnaise
• 2 tablespoon old fashioned Dijon mustard
• 1 tablespoon olive oil
• 1 clove garlic pressed
• 2 teaspoon white vinegar
• 2 teaspoon honey
• Salt and black pepper to taste
• ½ teaspoon sriracha optional for spice

Instructions

• Preheat the oven to 400F and line a 16x22 inch baking sheet with parchment paper.
• Add chopped vegetables to the pan and drizzle with olive oil and dijon mustard. Sprinkle it with salt, black pepper, garlic powder, onion powder and Italian spice blend. Toss to coat. Ensure the vegetables are arranged in a single layer The pan should not be overcrowded.
• Bake for 20-25 minutes, tossing the vegetables and rotating the pan ½ way through cooking. Please note that the cook time may vary slightly depending on your oven.
• While the vegetables are in the oven, prepare the sauce by whisking together all ingredients in a small bowl.
• Once the vegetables are done, drizzle with honey mustard sauce, toss to evenly coat the vegetables and enjoy!

Notes

The size of your vegetables will affect the cook time. Follow the below guides for the best results.
Bell peppers: I recommend cutting into 1-inch pieces.
Zucchini: trim the ends and cut into ½ inch pieces
Sweet potatoes: scrub the outsides and cut into ½ inch pieces
Onions: peel and cut into 1-inch cubes
Broccoli/cauliflower: cut into florets

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 1cup | Calories: 242kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 519mg | Potassium: 428mg | Fiber: 8g | Sugar: 4g | Vitamin A: 9.271IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 2mg

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