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Cancer Nutrition Consortium

Dijon and Ginger Roasted Vegetables with Ancho Chili

Takes . Serves 4.

Ingredients

  • 8 oz Baby bella mushrooms washed and cut in half
  • 12 oz Rainbow Baby Carrots Pre-peeled, par coked and cooled
  • 20 ea Medium Asparagus Trim end, cut each Asparagus into two
  • 2 oz Red Onion Peeled and medium diced
  • 1 Tbs Extra Virgin Olive oil
  • 1 Tbs Dijon Mustard
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Chili Powder
  • 1/8 tsp Black Pepper & Kosher Salt
  • 1/2 ea Lemon Deseeded and juiced

Instructions

  1. In a medium stainless-steel bowl, mix all ingredients until vegetables are coated fully
  2. Place vegetable mixture in roasting pan
  3. Place mixture in a 425deg, preheated oven for 15 minutes
  4. Roast until vegetables are lightly browned
  5. Place on serving platter

Nutrition Info

Calories: 117

Total Fat: 4g

Saturated Fat: 1g

Sodium: 229mg

Total Carbohydrate: 18g

Dietary Fiber: 6g

Protein: 5g