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These roasted vegetables make the perfect holiday side dish because not only are they healthy, but they also take almost no effort to make!
Chris and I are sharing a recipe every single day this week as a part of the delicious vegan holiday menu we have created for you all. The menu has everything from appetizers to desserts and the recipes included are definitely ones that you are going to want to make year after year! They are all easy to make (no cooking experience required) and of course 100% vegan.
This recipe is a part of our Affordable Holiday Menu that we put together with Whole Foods Market 365 — you can check out the full round-up here!
+ Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Easy Roasted Vegetables w/ Mustard (Oil-free)
- Total Time: 40 minutes
- Yield: 6 servings
Description
These roasted vegetables make the perfect holiday side dish because not only are they healthy, but they also take almost no effort to make!
Ingredients
- 1/3 cup vegetable broth
- 3 tablespoons German mustard
- 1/2 tablespoon sage, finely chopped
- 1/2 tablespoon rosemary, finely chopped
- 1/2 tablespoon thyme, finely chopped
- 1/2 large eggplant, diced
- 2 medium russet potatoes, diced
- 16 oz. brussels sprouts, halved
- 3 small carrots, halved lengthwise and chopped
- 1 small white onion, thinly sliced
- Salt & pepper, to taste
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Whisk together the vegetable broth, mustard, thyme, sage, rosemary, salt, and pepper. Set aside.
- Mix all of the chopped vegetables in a large bowl and pour the mustard mixture over. Mix until all of the vegetables are covered, then pour onto the lined baking sheet.
- Place in the oven and roast for about 30 minutes or until tender and golden, stirring halfway through.
- Serve warm.
Notes
- Store leftovers in the refrigerator in an airtight container for up to 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition facts label provided by Nutri Fox.
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