Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and quartered
  • 1 lb carrots, peeled and cut into 2-inch diagonals
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 sprigs fresh rosemary, finely chopped
  • 0.25 cup honey
  • 2 tbsp Dijon mustard
  • 2 tbsp unsalted butter, melted
  • 0.5 tsp ground cinnamon
  • 0.25 tsp smoked paprika
  • 1 tsp apple cider vinegar

Instructions:

  1. Preheat oven to 400°F (200°C). In a large mixing bowl, toss the potato chunks and carrot diagonals with olive oil, chopped rosemary, salt, and pepper until evenly coated.
  2. Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring they are not crowded. Roast for 30 minutes, flipping halfway through.
  3. Whisk together the honey, Dijon mustard, melted butter, cinnamon, smoked paprika, and apple cider vinegar in a small bowl.
  4. Remove the pan from the oven and drizzle the honey glaze over the vegetables. Toss quickly to coat and return to the oven for 10–15 minutes until the carrots are tender and the glaze is bubbly and sticky.