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
- In a medium stainless-steel bowl, mix all ingredients until vegetables are coated fully
- Place vegetable mixture in roasting pan
- Place mixture in a 425deg, preheated oven for 15 minutes
- Roast until vegetables are lightly browned
- Place on serving platter
Nutrition Info
Calories: 117
Total Fat: 4g
Saturated Fat: 1g
Sodium: 229mg
Total Carbohydrate: 18g
Dietary Fiber: 6g
Protein: 5g