The vegetables and mustard do most of the heavy lifting in this side dish with just a few flavor-packed ingredients. Roasting brings out natural sweetness; grainy mustard provides tangy zing; and crunchy, crispy edges add a smoky element that will leave you wanting more of this deceptively simple side dish.
Ingredients
- 1 small zucchini sliced into 1/2-inch half-moons
- 2 red bell peppers roughly chopped into 1-inch pieces
- 12 to 16 Brussel sprouts trimmed and halved or, if large, quartered
- 1 Tbsp extra-virgin olive oil
- 3 Tbsp grainy mustard
- Salt and pepper optional
Instructions
- Preheat oven to 375 F.
- In large mixing bowl, add all vegetables along with olive oil and mustard and toss to coat. Place on baking sheet in single layer; bake for 20 to 30 minutes, until fork-tender and starting to brown and crisp. Midway through cooking, toss vegetables lightly so they cook evenly.
- Transfer to serving dish and season with salt and pepper, to taste, if using.
Notes
Per serving: 94 calories; 4 g protein; 4 g fat (1 g sat. fat); 13 g carbohydrates (5 g sugars, 4 g fiber); 74 mg sodium
