Roasted Veggie with Dijon Drizzle

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Thanks to Nature’s Own Life for allowing me to share this delicious recipe!


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  1. Pre-heat the oven to 425° Fahrenheit.
  2. Cut the carrots in half lengthwise.
  3. Place the carrots, onion and bell pepper on baking sheet.
  4. Toss the vegetables with olive oil, salt and pepper.
  5. Roast them for 10 minutes.
  6. Stir in the asparagus.
  7. Continue roasting the vegetables for 10 to 15 minutes longer or until the vegetables begin to brown and are tender.
  8. Cool the vegetables for 10 minutes.
  9. Stir together the mustard, honey and thyme while the vegetables are cooling.
  10. Spread four slices of toast with 1 teaspoon of the mustard mixture.
  11. Divide the vegetables evenly over the four slices of toast.
  12. Drizzle any remaining mustard mixture evenly over the vegetables.
  13. Top with the remaining slices of toast.
  14. Serve.
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