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
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!