Roasted Vegetable Salad
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This easy, oven-roasted vegetable salad recipe with tangy honey-mustard dressing is a light side dish option for the week.
Ingredients
Instructions
Prep. Preheat the oven to 400˚F and line two baking sheets with parchment paper; set aside.
Prepare the veggies. Place the vegetables in a large mixing bowl and toss them with olive oil, salt, and pepper to coat them evenly.
Roast. Spread out the vegetables on the baking sheets in one layer. Bake for 30 to 40 minutes, or until tender, stirring occasionally for even cooking.
Make the dressing. In the meantime, prepare the dressing by whisking together all the ingredients in a mixing bowl; mix until thoroughly combined.
Cool and serve. Remove the vegetables from the oven and let them cool for 5 minutes. Drizzle with the prepared dressing and serve.
Nutrition
- Calories
- 129 kcal
- Carbohydrate Content
- 13 g
- Protein Content
- 4 g
- Fat Content
- 7 g
- Saturated Fat Content
- 1 g
- Sodium Content
- 70 mg
- Fiber Content
- 4 g
- Sugar Content
- 6 g
- Serving Size
- 1 serving
