The vegetables and mustard do most of the heavy lifting in this side dish with very few—flavour-packed—ingredients. Roasting brings out the natural sweetness, grainy mustard provides tangy zing, and crunchy, crispy edges add a smoky element that will leave you wanting more of this deceptively simple side dish.
More is more
Want more? For an added boost of colourful flavour, add some cherry tomatoes to this dish during the last 15 minutes of cooking time.
Roasted Vegetables with Grainy Mustard
Ingredients
- 1 small zucchini, sliced into 1/2 in (1.25 cm) half-moons
- 2 red peppers roughly chopped into 1 in (2.5 cm) pieces
- 12 to 16 Brussel sprouts, trimmed and halved or, if large, quartered
- 3 Tbsp (45 mL) grainy mustard
- 1 Tbsp (15 mL) extra-virgin olive oil
- Salt and pepper (optional)
Nutrition
Per serving:
- calories94
- protein4 g
- fat4 g
- sat. fat1 g
- carbohydrates13 g
- sugars5 g
- fibre4 g
- sodium74 mg
Directions
01
Preheat oven to 375 F (190 C).
02
In large mixing bowl, add all vegetables along with olive oil and mustard and toss to coat. Place on baking sheet in single layer; bake for 20 to 30 minutes, until fork-tender and starting to brown and crisp. Midway through cooking, toss vegetables lightly so they cook evenly.
03
Transfer to serving dish and season with salt and pepper, to taste, if using.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
