Dijon and Ginger Roasted Vegetables
A colorful array of veggies to brighten up any meal. Season with Dijon Mustard, Ginger, Chili Powder, Black Pepper & Kosher Salt and Lemon juice.
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
