Last Updated on September 4, 2025 by Christin Gillespie
This Macadamia Honey Mustard Roasted Vegetables recipe is a sweet & healthy side dish recipe to serve with your favorite source of protein. It’s easy to make, totally customizable, & meal-prep approved!
Nourish your body & please your palate with this Macadamia Honey Mustard Roasted Vegetables recipe.
It goes without saying, but the macadamia honey mustard is the star of this recipe. It’s a delicious blend of rich macadamia oil, buttery macadamia nuts, fresh lemon juice, apple cider vinegar, sweet honey, tangy Dijon mustard, & seasonings. It’s truly one of a kind & it pairs perfectly with just about anything too!
This healthy & plant-based side dish is bound to be a new favorite recipe to serve with your go-to source of protein!
Why You’ll Love This Roasted Vegetable Recipe
- Nutrient-Rich & Flavor-Packed: Created with hearty vegetables & an irresistible macadamia honey mustard. This side dish is a keeper!
- Seamless & Straightforward: It’s so easy to make & it comes together in about 30 minutes.
- Perfect for Meal Prep: Macadamia Honey Mustard Roasted Vegetables stores well in the fridge, making it the perfect healthy side dish recipe for meal prep to enjoy throughout the week.
Ingredients
- Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition for some heartiness.
- Organic Carrots: Sliced up for extra nutrition & vibrancy.
- Organic Broccoli Florets: Fresh or frozen.
- Organic Red Onion: Any color will do if red isn’t on hand.
- Organic Seasonings: Organic garlic powder, sea salt, & black pepper.
- Organic Macadamia Oil: This is my favorite oil to use while baking because it has a high smoke point & doesn’t produce any harmful compounds, so that way you can receive all of its benefits.
- Organic Macadamia Honey Mustard: It’s sweet, tangy, & beyond creamy. The perfect condiment to up the ante on this side dish.
How to Make
- Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, add the vegetables. Toss with the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
- Macadamia Honey Mustard. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more spring water to achieve your desired dressing consistency.
- Assemble. Divide between bowls & pair with the macadamia honey mustard. Enjoy!
Tips for Making This Roasted Vegetables Recipe Perfectly
- Organic Honey: Manuka honey, local raw unfiltered honey, or organic pure maple syrup to make it vegan will all work.
- Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
- Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.
Storing & Reheating
This Macadamia Honey Mustard Roasted Vegetables is the perfect healthy side dish recipe for leftovers & meal prep!
Storing. Transfer the roasted vegetables & macadamia honey mustard to separate airtight glass containers. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted vegetables to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the macadamia honey mustard.
More Healthy Side Dish Recipes
- Cajun Roasted Vegetables
- Roasted Vegetables with Avocado Goddess Sauce
- Pesto Roasted Vegetables
- Sheet Pan Hot Honey Cauliflower & Summer Squash
Sharing Is Caring!
If you make this Macadamia Honey Mustard Roasted Vegetables recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Macadamia Honey Mustard Roasted Vegetables
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4-6 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This Macadamia Honey Mustard Roasted Vegetables recipe is a sweet & healthy side dish recipe to serve with your favorite source of protein. It’s easy to make, totally customizable, & meal-prep approved!
Ingredients
Always opt for organic ingredients.
VEGETABLES
- 2 cups baby potatoes, quartered
- 2 large carrots, sliced diagonally
- 2 cups broccoli florets, fresh or frozen
- 1 large red onion, quartered
- ½ tsp garlic powder
- Sea salt & black pepper, to taste
- 2 tsp macadamia nut oil
MACADAMIA HONEY MUSTARD
- ¼ cup raw macadamia nuts
- 2 tbsp macadamia nut oil
- 1 tbsp Manuka honey or local raw unfiltered honey or pure maple syrup
- 1 tbsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 tsp apple cider vinegar
- Sea salt & black pepper, to taste
- ¼ cup spring water, plus more to thin
Instructions
- Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, add the vegetables. Toss with the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
- Macadamia Honey Mustard. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more spring water to achieve your desired dressing consistency.
- Assemble. Divide between bowls & pair with the macadamia honey mustard. Enjoy!
Notes
Organic Honey: Manuka honey, local raw unfiltered honey, or organic pure maple syrup to make it vegan will all work.
Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Don’t forget to toss the vegetables halfway, as this ensures even baking.
Storing & Reheating: Transfer the roasted vegetables & macadamia honey mustard to separate airtight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the roasted vegetables to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the macadamia honey mustard.
Leave a Reply