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Mustard-Spiced Oven Roasted Vegetables

Posted Jun 19 2009 5:41pm

The weather is nasty rainy and chilly again. It is that bone-chilling damp cold that I hate hate hate so much. Not to mention I miss the sun! Anyway, there is nothing like comforting foods to make you feel better when the weather sucks. And having the oven on? Heaven.

I love how tender, juicy, and intense the flavors of roast veggies are. Inspired by Pig in the Kitchen's Smug 'n' Spicy Veg, I created this tasty side dish.

Mustard-Spiced Oven Roasted Veggies


For the marinade:

  • 1 tbsp deli-style spicy mustard
  • 2 tbsp mustard, ground
  • 1 tbsp mustard seeds, whole
  • 2 tbsp dried parsley
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 cup apple cider vinegar
  • juice of 1/2 a lemon
  • 1/2 tsp Liquid Smoke
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup water
  • artificial sweetener to taste (or sugar/honey, your desired sweetener)

Vegetables: (adapt as you like!)

  • 10 large mushrooms, halved
  • 3 medium zucchinis, cut into thick rounds and halved
  • 2 green peppers, cut into chunks
  • 1 red pepper, cut into chunks
  • 1 large potato, cut into chunks
  • 1 medium sweet potato, cut into chunks

1. Preheat oven to 425. (I love using my convection roast setting)
2. Mix together marinade ingredients thoroughly.
3. Add marinade to vegetables (I put mine in a gallon-sized zip top bag) and toss. Marinate for 15-25 minutes.
4. Pour veggies into a pan (I recommend a roasting or cake pan with sides).
5. Roast for 1 hour 15 minutes, stirring occasionally. Check for doneness (potatoes especially) and cook for less or more time as desired.

FYI -- If you haven't visited Pig in the Kitchen, you should. She has a lovely site, great stories, and delicious recipes. Unfortunately, she has decided to stop  blogging, but her old posts and stories are definitely worth reading!

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