Sheet Pan Veggies with Tarragon Mustard Dressing

Serves 6

Roasted veggies shouldn’t be boring. Treat your taste buds by pairing these perfectly caramelized veggies with a tangy and sweet mustard dressing.

• 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

Instructions:

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.