Mustard-Spiced Oven Roasted Vegetables

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

Ingredients:

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

Directions:
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!