Sheet Pan Dijon Roasted Vegetables
By: Chef Rachel Menon
This sheet-pan mix brings all the cozy vibes, made with French’s® Dijon Mustard for a bright, tangy pop that makes the roasted veggies shine. It’s an easy, no-fuss side that fits into weeknight routines and feels right at home on a holiday table.
This sheet-pan mix brings all the cozy vibes, made with French’s® Dijon Mustard for a bright, tangy pop that makes the roasted veggies shine. It’s an easy, no-fuss side that fits into weeknight routines and feels right at home on a holiday table.
Key products
![['A McCormick brand can of pure ground black pepper with a net weight of 3 ounces.']](http://www.mccormick.com/cdn/shop/files/00052100052311_H1N1-2025-11-25.jpg?v=1764107668&width=300)
![['A plate of prime rib with mashed potatoes, green beans, and gravy.']](http://www.mccormick.com/cdn/shop/files/00052100052311_HeroRecipe-2025-11-25.jpg?v=1764107668&width=300)
Instructions
Instructions:
- Preheat oven to 450°F. For the Mustard Dressing, whisk all ingredients in small bowl until well blended and smooth. Set aside.
- For the Roasted Veggies, mix olive oil, salt and pepper in a large bowl. Add vegetables and toss to coat. Arrange in single layer on large parchment-lined sheet pan.
- Roast 30 minutes, stirring halfway through cooking. Drizzle warm veggies with half of the dressing; toss to coat. Sprinkle with chopped parsley, if desired and serve with remaining dressing for drizzling.
