Roasted Veggie with Dijon Drizzle
Thanks to Nature’s Own Life for allowing me to share this delicious recipe!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 40 minutes 1x
- Category: Lunch
- Method: Bake
Ingredients
Scale
- 51287
Instructions
- Pre-heat the oven to 425° Fahrenheit.
- Cut the carrots in half lengthwise.
- Place the carrots, onion and bell pepper on baking sheet.
- Toss the vegetables with olive oil, salt and pepper.
- Roast them for 10 minutes.
- Stir in the asparagus.
- Continue roasting the vegetables for 10 to 15 minutes longer or until the vegetables begin to brown and are tender.
- Cool the vegetables for 10 minutes.
- Stir together the mustard, honey and thyme while the vegetables are cooling.
- Spread four slices of toast with 1 teaspoon of the mustard mixture.
- Divide the vegetables evenly over the four slices of toast.
- Drizzle any remaining mustard mixture evenly over the vegetables.
- Top with the remaining slices of toast.
- Serve.
Find it online: https://experimentalhomesteader.com/veggie-dinner/
