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.
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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
-
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