Dijon Soy Roasted Vegetables
Slightly smokey and punchy from garlic and dijon, these roasted vegetables will add a new dimension to any plate they are part of.
Dijon Soy Roasted Vegetables
Serves 2-3
Vegetable side dishes can sometimes be a tedious and repetitive affair. This quick dish allows for any vegetable you have lying around to be combined with the quick dressing to get a healthy and satisfying side in no time.
“Recipe Tips:
1. During the summer, grilling the vegetables instead of roasting is absolutely delicious. Use what is seasonal to make an amazing side dish.
2. Use whatever vegetables you like. Here I used cauliflower and carrots but I have also used all broccoli and smashed baby potatoes. A mix of vegetables is also really fun and delicious.
3. I like a strong garlic flavor so I grate the garlic. However, to lessen the sharpness of the raw garlic it should be minced and the lesser amount of garlic used.”
Ingredients
685-910g (1.5 - 2 lbs) your favorite vegetable, cut into bite sized pieces
1.5 - 2 T olive oil
.5 t ground black pepper
.25 t kosher salt
Dressing
1-2 garlic cloves, grated
4 t soy sauce
2 t Dijon mustard
.75 t honey
.25 t dried oregano
Recipe Know-how
1. Preheat oven to 200 C / 400 F.
Place 1 T of vegetable oil a rimmed baking sheet and heat for 5 minutes.
2. In a medium mixing bowl combine the dressing ingredients.
Taste for seasoning and adjust as desired but do not add salt. Set aside.
3. In a medium mixing bowl, toss vegetables with oil, salt and pepper.
Working quickly but carefully, take the cookie sheet from the oven and shake the oil to spread across the surface.
Pour on the vegetables and spread into a single layer.
This should take no more than one full minute start to finish.
Roast for 10-20 minutes or until the vegetables are lightly charred and cooked through.
Cooking time will depend on the vegetable choice.
Pour vegetables in the bowl with the dressing and toss to coat.
Taste for seasoning and adjust as necessary.
4. Serve.
