Roasted Vegetables with Honey Mustard Sauce
How to make perfect roasted veggies every time! I promise my honey mustard sauce for roasted vegetables will make you a veggie lover.
Servings: 4
Ingredients
For the vegetables:
- 4 cups sliced vegetables see below for recommendations
- 2 tablespoon olive oil
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1.5 teaspoon italian spice blend
For the honey mustard sauce:
- 3 tablespoon plain 2% Greek yogurt or mayonnaise
- 2 tablespoon old fashioned Dijon mustard
- 1 tablespoon olive oil
- 1 clove garlic pressed
- 2 teaspoon white vinegar
- 2 teaspoon honey
- Salt and black pepper to taste
- ½ teaspoon sriracha optional for spice
Instructions
- Preheat the oven to 400F and line a 16x22 inch baking sheet with parchment paper.
- Add chopped vegetables to the pan and drizzle with olive oil and dijon mustard. Sprinkle it with salt, black pepper, garlic powder, onion powder and Italian spice blend. Toss to coat. Ensure the vegetables are arranged in a single layer The pan should not be overcrowded.
- Bake for 20-25 minutes, tossing the vegetables and rotating the pan ½ way through cooking. Please note that the cook time may vary slightly depending on your oven.
- While the vegetables are in the oven, prepare the sauce by whisking together all ingredients in a small bowl.
- Once the vegetables are done, drizzle with honey mustard sauce, toss to evenly coat the vegetables and enjoy!
Notes
The size of your vegetables will affect the cook time. Follow the below guides for the best results.
Bell peppers: I recommend cutting into 1-inch pieces.
Zucchini: trim the ends and cut into ½ inch pieces
Sweet potatoes: scrub the outsides and cut into ½ inch pieces
Onions: peel and cut into 1-inch cubes
Broccoli/cauliflower: cut into florets *I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Bell peppers: I recommend cutting into 1-inch pieces.
Zucchini: trim the ends and cut into ½ inch pieces
Sweet potatoes: scrub the outsides and cut into ½ inch pieces
Onions: peel and cut into 1-inch cubes
Broccoli/cauliflower: cut into florets *I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1cup | Calories: 242kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 519mg | Potassium: 428mg | Fiber: 8g | Sugar: 4g | Vitamin A: 9.271IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 2mg
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