On the Side: Honey Dijon Roasted Sweet Potatoes

Here is a relatively easy side dish with a little twist, for those days you need to mix things up a little.  I feel like I often get stuck in a rut when it comes to vegetable sides...right now my obsession is apple cider glazed green beans, before this it was cooked carrots with dill. So I am always on the look out for something new to add into the rotation.

These sweet potatoes do just the trick.  A departure from my usual green beans or carrots.  Plus the addition of the mustard makes them a little different...but not different enough that they are hard to pair.  These go with just about everything.

Honey Dijon Roasted Sweet Potatoes
Makes 4 Servings
120 cals / 2g fat / 22g carbs / 1g protein 

3 large sweet potatoes
2 tsp olive oil
2 TB dijon mustard
2 TB honey
1 tsp salt
1 tsp pepper

1.  Heat oven to 425.  Spray a large rimmed baking sheet with cooking spray.  In a large bowl, whisk together olive oil, mustard, honey, salt, and pepper until smooth, set aside.

2.  Peel and dice potatoes into ~1/2 inch cubes.  Toss with mustard mixture to evenly coat.  Spread in an even layer on baking sheet.  Roast in oven until cooked through and beginning to brown, about 25-30 minutes, stirring half-way through.

Here is a relatively easy side dish with a little twist, for those days you need to mix things up a little.  I feel like I often get stuck in a rut when it comes to vegetable sides...right now my obsession is apple cider glazed green beans, before this it was cooked carrots with dill. So I am always on the look out for something new to add into the rotation.

These sweet potatoes do just the trick.  A departure from my usual green beans or carrots.  Plus the addition of the mustard makes them a little different...but not different enough that they are hard to pair.  These go with just about everything.

Honey Dijon Roasted Sweet Potatoes
Makes 4 Servings
120 cals / 2g fat / 22g carbs / 1g protein 

3 large sweet potatoes
2 tsp olive oil
2 TB dijon mustard
2 TB honey
1 tsp salt
1 tsp pepper

1.  Heat oven to 425.  Spray a large rimmed baking sheet with cooking spray.  In a large bowl, whisk together olive oil, mustard, honey, salt, and pepper until smooth, set aside.

2.  Peel and dice potatoes into ~1/2 inch cubes.  Toss with mustard mixture to evenly coat.  Spread in an even layer on baking sheet.  Roast in oven until cooked through and beginning to brown, about 25-30 minutes, stirring half-way through.