Dijon and Ginger Roasted Vegetables with Ancho Chili

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