Roasted Fall Veggies With Lemon and Mustard Vinaigrette
Roasting vegetables brings out their natural sweetness and enhances their flavors.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Roasted Fall Veggies With Lemon and Mustard Vinaigrette
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Cut the butternut squash, Brussels sprouts, and sweet potatoes into bite-sized pieces.
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Slice the red onion.
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In a large bowl, toss the vegetables with olive oil, salt, and black pepper.
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Spread the vegetables in a single layer on a baking sheet.
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Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
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In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and olive oil to make the vinaigrette.
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Remove the roasted vegetables from the oven and let them rest for 5 minutes.
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Drizzle the vinaigrette over the roasted vegetables and toss to coat.
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Garnish with fresh parsley and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
