Roasted Root Vegetables with Smoked Honey Horseradish Vinaigrette
CarrotHoneyRoasted VegetablesSmoked HoneyCarrotHoneyRoasted VegetablesSmoked Honey
This is the dressing I make when I want roasted vegetables to taste like more than roasted vegetables. The Smoked Honey is already doing most of the work — mustard, sweetness, smoke — and you're just stretching it with a little fat and lifting it with horseradish so it punches through whatever's on the tray. Mix it in a bowl, drizzle it the moment the vegetables come out of the oven, eat them while the dressing is still warm against the pan. That's the whole trick.
What you need:
Food:
1/2 Cup TGCS Co Smoked Honey Mustard
1 TBSP Mayonnaise
1 TBSP Horseradish
1 TBSP Olive Oil
Salt & Black Pepper to taste
How to make it:
Combine all ingredients in a bowl and whisk together. You may wish to add half the horseradish first, taste the recipe and then add the rest (prepared horseradish strength varies wildly — start with half, build from there).
Drizzle on whatever you just pulled out of the oven.
We recommend tossing the vegetables with the dressing, or drizzling on the dressing right when they come out of the oven. Some suggestions here are parsnips, carrots, turnips or brussels sprouts!
ENJOY!