Dinner time at our house can sometimes feel like a culinary tightrope walk. Balancing healthy eating with flavors that actually excite everyone, including the picky eaters, is a constant juggle. That’s why discovering sheet pan meals has been such a game-changer. And among all the sheet pan recipes we’ve tried, this Sheet Pan Honey Mustard Roasted Vegetables has become a true weeknight hero. From the moment the aroma of roasting vegetables mingled with sweet and tangy honey mustard fills the kitchen, I know it’s going to be a good meal. Even my kids, who are usually suspicious of anything green, gobble down the broccoli and Brussels sprouts when they’re coated in this irresistible glaze. What I love most is how incredibly simple it is to throw together. Minimal prep, one pan for easy cleanup, and maximum flavor – this recipe ticks all the boxes for a busy weeknight dinner that’s both nourishing and utterly satisfying. It’s become a regular rotation dish, and I’m excited to share it with you so you can experience the same easy, delicious, and veggie-packed goodness.

Ingredients for Sheet Pan Honey Mustard Roasted Vegetables

Here’s what you’ll need to create this vibrant and flavorful sheet pan vegetable dish:

• Broccoli Florets: About 2 cups of fresh broccoli florets, providing a healthy dose of vitamins and a wonderful texture when roasted.
• Brussels Sprouts: 1 pound of Brussels sprouts, halved or quartered (depending on size), offering a slightly nutty flavor that mellows beautifully in the oven.
• Carrots: 2 large carrots, peeled and sliced into ½-inch thick rounds, adding sweetness and a satisfying chew.
• Red Onion: 1 medium red onion, cut into wedges, contributing a mild pungency that caramelizes during roasting.
• Bell Pepper (any color): 1 large bell pepper (red, yellow, or orange), seeded and chopped into bite-sized pieces, bringing sweetness and vibrant color.
• Olive Oil: ¼ cup of extra virgin olive oil, essential for roasting, adding healthy fats and helping the vegetables crisp up.
• Dijon Mustard: ¼ cup of Dijon mustard, providing a tangy base for the honey mustard sauce and a depth of flavor.
• Honey: ¼ cup of honey, lending sweetness and a beautiful glaze to the vegetables, balancing the mustard’s tang.
• Garlic Powder: 1 teaspoon of garlic powder, enhancing the savory notes and adding a subtle aromatic touch.
• Dried Thyme: 1 teaspoon of dried thyme, contributing an earthy and herbaceous flavor that complements the honey mustard and vegetables.
• Salt: ½ teaspoon of salt, to enhance the flavors of all ingredients and season the vegetables perfectly.
• Black Pepper: ¼ teaspoon of black pepper, adding a touch of spice and depth of flavor.
• Optional Garnish: Fresh parsley or chives, chopped, for a pop of freshness and visual appeal when serving.

Instructions for Sheet Pan Honey Mustard Roasted Vegetables

Follow these simple steps to create your own delicious sheet pan honey mustard roasted vegetables:

1. Preheat Your Oven and Prepare the Sheet Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Parchment paper prevents sticking and makes washing the sheet pan a breeze, especially with the honey mustard glaze. If you don’t have parchment paper, you can lightly grease the baking sheet with olive oil.
2. Prepare the Vegetables: Wash and dry all the vegetables thoroughly. This is crucial for proper roasting, as excess moisture can steam the vegetables instead of allowing them to roast and caramelize. Cut the broccoli into florets, ensuring they are roughly the same size for even cooking. Halve or quarter the Brussels sprouts, depending on their size; larger sprouts should be quartered to cook through in the same time as the other vegetables. Peel and slice the carrots into ½-inch thick rounds – thicker slices will prevent them from becoming too soft and ensure they retain some bite. Cut the red onion into wedges, leaving the root end intact to help them hold together during roasting. Seed the bell pepper and chop it into bite-sized pieces, similar in size to the other vegetables.
3. Make the Honey Mustard Glaze: In a large bowl, whisk together the olive oil, Dijon mustard, honey, garlic powder, dried thyme, salt, and black pepper. Whisk until the ingredients are well combined and the mixture is smooth and emulsified. Taste the glaze and adjust seasonings if needed. You can add a pinch more salt or pepper, or a touch more honey if you prefer a sweeter glaze.
4. Toss Vegetables with Glaze: Add all the prepared vegetables to the bowl with the honey mustard glaze. Using your hands or a large spoon, toss the vegetables thoroughly to ensure they are evenly coated with the glaze. Make sure every piece of vegetable is glistening with the honey mustard mixture. This even coating is key to achieving flavorful and beautifully glazed roasted vegetables.
5. Arrange Vegetables on the Sheet Pan: Spread the glazed vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast. If necessary, use two baking sheets to ensure the vegetables are spread out in a single layer. Arranging them in a single layer allows for proper air circulation and even roasting, resulting in crispy edges and tender insides.
6. Roast the Vegetables: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender-crisp and slightly caramelized. Halfway through the roasting time, about 15 minutes in, toss the vegetables gently with a spatula to ensure even cooking and browning on all sides. Keep an eye on the vegetables, especially towards the end of the roasting time, to prevent them from burning, particularly the honey in the glaze can caramelize quickly. The vegetables are done when they are tender when pierced with a fork and have slightly browned and caramelized edges.
7. Serve and Garnish (Optional): Once the vegetables are roasted to perfection, remove the sheet pan from the oven. Let them cool slightly for a few minutes before serving. This allows the flavors to meld a bit more. If desired, garnish with freshly chopped parsley or chives for a pop of freshness and color. Serve immediately as a side dish or as a main vegetarian meal.

Nutrition Facts for Sheet Pan Honey Mustard Roasted Vegetables (per serving)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and serving sizes.)

• Serving Size: Approximately 1 cup of roasted vegetables
• Calories: 180 kcal
• Fat: 9g

Preparation Time for Sheet Pan Honey Mustard Roasted Vegetables

• Prep Time: 20 minutes (This includes washing, chopping, and preparing the vegetables, as well as mixing the honey mustard glaze.)
• Cook Time: 25-30 minutes (Roasting time in the oven, depending on desired tenderness and oven variations.)
• Total Time: Approximately 45-50 minutes (From start to finish, a quick and easy meal for busy weeknights!)

How to Serve Sheet Pan Honey Mustard Roasted Vegetables

These versatile roasted vegetables can be enjoyed in numerous ways:

• Side Dish: Serve as a vibrant and flavorful side dish alongside your favorite vegetarian protein sources such as:
  • Grilled or baked tofu or tempeh
  • Lentil loaf or veggie burgers
  • Quinoa or couscous
  • Black beans or chickpeas
• Main Vegetarian Meal: Make it the star of the show! Serve a generous portion as a satisfying vegetarian main course. Consider adding:
  • A sprinkle of crumbled feta cheese or goat cheese (for non-vegan option)
  • Toasted nuts or seeds like almonds, pecans, or pumpkin seeds for added protein and crunch
  • A dollop of plain Greek yogurt or vegan sour cream for extra creaminess
• Bowl Meals: Incorporate these roasted vegetables into healthy and customizable bowl meals. Combine them with:
  • Cooked grains like quinoa, brown rice, or farro
  • Greens like spinach, kale, or arugula
  • Hummus or tahini dressing for added flavor and creaminess
• Salads: Add cooled roasted vegetables to your favorite salads for a warm and flavorful element. They pair beautifully with:
  • Mixed green salads
  • Grain salads
  • Pasta salads
• Wraps and Sandwiches: Stuff roasted vegetables into wraps or sandwiches for a healthy and flavorful vegetarian option. Combine them with:
  • Hummus or pesto
  • Avocado slices
  • Sprouts or lettuce

Additional Tips for Perfect Sheet Pan Honey Mustard Roasted Vegetables

Here are 8 helpful tips to ensure your sheet pan honey mustard roasted vegetables turn out perfectly every time:

1. Cut Vegetables Uniformly: Ensure all your vegetables are cut into roughly the same size pieces. This is crucial for even cooking. Different vegetables have different cooking times, but cutting them uniformly within their type (e.g., all broccoli florets are similar size) will help them roast at a similar rate.
2. Don’t Overcrowd the Pan: Overcrowding the sheet pan will cause the vegetables to steam instead of roast. If you have too many vegetables, use two sheet pans or roast in batches. Proper spacing allows for air circulation and ensures crispy, caramelized results.
3. Preheat the Oven Properly: Make sure your oven is fully preheated to the correct temperature before placing the sheet pan inside. A hot oven is essential for roasting and achieving that desirable caramelization.
4. Toss Halfway Through: Tossing the vegetables halfway through the roasting time ensures even cooking and browning on all sides. This also redistributes the honey mustard glaze and prevents sticking.
5. Adjust Roasting Time as Needed: Roasting times can vary depending on your oven and the size of your vegetable pieces. Start checking for doneness around 25 minutes and adjust the time accordingly. Vegetables should be tender-crisp and slightly caramelized.
6. Customize Your Vegetables: Feel free to swap out or add other vegetables based on your preferences and what you have on hand. Good additions include sweet potatoes, butternut squash, cauliflower, parsnips, or asparagus (add asparagus in the last 10-15 minutes of roasting as it cooks faster).
7. Spice it Up (Optional): For a touch of heat, add a pinch of red pepper flakes to the honey mustard glaze or a dash of hot sauce after roasting.
8. Line Your Sheet Pan: Using parchment paper or foil to line your sheet pan makes cleanup incredibly easy, especially with the sticky honey mustard glaze. It also prevents sticking and promotes even browning.

Frequently Asked Questions (FAQ) about Sheet Pan Honey Mustard Roasted Vegetables

Here are 8 common questions and answers to help you master this recipe:

Q1: Can I use frozen vegetables for this recipe?
A1: While fresh vegetables are recommended for the best texture and flavor, you can use frozen vegetables in a pinch. However, thaw them completely and pat them dry thoroughly with paper towels before tossing with the honey mustard glaze. Frozen vegetables tend to release more moisture, so roasting time might need to be slightly adjusted, and they may not get as crispy as fresh vegetables.

Q2: Can I prepare the vegetables ahead of time?
A2: Yes, you can chop the vegetables up to a day in advance and store them in airtight containers in the refrigerator. However, it’s best to toss them with the honey mustard glaze just before roasting to prevent them from becoming soggy.

Q3: Can I make this recipe vegan?
A3: Absolutely! Simply substitute the honey with maple syrup or agave nectar to make this recipe completely vegan. The flavor will be slightly different, but still delicious. Ensure your Dijon mustard is also vegan-friendly, as some brands may use honey.

Q4: How long do leftovers last?
A4: Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. They are best reheated in the oven or air fryer to regain some crispness. Microwaving them might make them a bit softer.

Q5: Can I add protein to this sheet pan meal?
A5: Yes, you can definitely add vegetarian protein to make it a more complete meal. Tofu, tempeh, or chickpeas can be added to the sheet pan during the last 15-20 minutes of roasting. Ensure the protein is also tossed with some of the honey mustard glaze for flavor.

Q6: What if I don’t have Dijon mustard? Can I use another type of mustard?
A6: Dijon mustard provides a specific tangy flavor that works well in this recipe. However, if you don’t have Dijon, you can use yellow mustard or whole grain mustard as substitutes. Yellow mustard will be milder, while whole grain mustard will add a bit more texture and a slightly different flavor profile.

Q7: Can I roast other vegetables with this glaze?
A7: Yes, the honey mustard glaze is delicious with a wide variety of root vegetables and cruciferous vegetables. Feel free to experiment with sweet potatoes, butternut squash, parsnips, cauliflower, radishes, or even green beans (add green beans towards the end of roasting).

Q8: How can I prevent the vegetables from sticking to the sheet pan?
A8: Lining your sheet pan with parchment paper is the best way to prevent sticking. Alternatively, you can use aluminum foil (though parchment is preferred for non-stick properties) or lightly grease the sheet pan with olive oil. Also, tossing the vegetables halfway through roasting helps prevent sticking and ensures even cooking.

This Sheet Pan Honey Mustard Roasted Vegetables recipe is not only a delicious and healthy way to enjoy your vegetables, but it’s also incredibly easy to make and clean up. It’s a versatile dish that can be adapted to your preferences and enjoyed in countless ways. Give it a try and discover your new favorite weeknight veggie side (or main course!).

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