Mustard Roasted Potatoes, Carrots and Shallots

Disclosure: This is a sponsored post.

 

 

I'm going to keep today's post short and sweet because I'm exhausted. And if you overindulged on the turkey yesterday, you're probably still feeling sluggish as well. Now that Thanksgiving is behind us, it's time to start planning out the Christmas menu. We serve potatoes at every big holiday event, usually mashed or baked, but for our dinner yesterday, we went with a roasted variety. Instead of keeping the potatoes as a separate dish, I ended up making these Mustard Roasted Potatoes, Carrots and Shallots from a recipe that I found on Golden Blossom Honey.  

 

These vegetables are a perfect cold weather holiday side dish. The herbs and spices mixed with the honey mustard then roasted add a touch of added warmth to the table. And, I daresay, the house too. This smelled so amazing as it was in the oven, the hardest part of preparing this dish was the waiting. This recipe pairs well with poultry, beef, or pork so if you're wondering what side dish to pair with the main course this Christmas, you can't go wrong here. 

 

Ingredients

2 pounds small red skinned potatoes, halved

6 large carrots, peeled and cut into 2-inch pieces

4 large shallots, halved

8 large cloves garlic, peeled

Sauce:

1/2 cup GOLDEN BLOSSOM HONEY MUSTARD

3 tablespoons olive oil

1 teaspoon dried rosemary, crumbled

1 teaspoon dried thyme

salt and pepper to taste

CLICK HERE FOR FULL RECIPE