Baked Vegetables in Honey-Mustard Sauce

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

A very simple dish that takes exactly 15 minutes of your labor in the kitchen, which can be prepared in virtually any quantity. The recipe is so straightforward that even a child can make it. If you serve these vegetables with the sauce, you'll have a great appetizer, and they can also make a nice side dish for meat and poultry.

Ingredients

Cauliflower - 7.1 oz
Carrot - 7.1 oz
Beetroot - 7.1 oz
Orange Bell Peppers - 7.1 oz
Tomatoes - 7.1 oz
Olive Oil - 2 tablespoons
Honey - 1 tablespoon
Dijon Mustard - 1 tablespoon
Garlic - 1 clove
Herbes de Provence - to taste

Step by Step guide

Step 1

Wash all the vegetables and cut them into small sticks.

Step 2

If you, like me, enjoy soft vegetables, it's better to blanch the cauliflower and carrot for 3 minutes, drain, and let them dry. Otherwise, they risk remaining crunchy.

Step 3

Prepare the dressing: warm the honey until it melts, add a tablespoon of mustard and a tablespoon of olive oil. Crush or finely chop the garlic and add it to the mustard and honey mixture. Optionally, you can add a teaspoon of soy sauce.

Step 4

Grease a baking sheet with the remaining olive oil and arrange the vegetables on it.

Step 5

Brush the vegetables with the dressing (I use a silicone brush for this), sprinkle with coarse salt and herbs. I usually choose either oregano and basil or Herbs de Provence.

Step 6

Place in a preheated oven at 392°F for 45 minutes. Before serving, sprinkle with freshly ground pepper mix. It can be served with toasted wheat bread and cheese sauce.