Easy Roasted Vegetables w/ Mustard (Oil-free)

December 18, 2017

Appetizers and Sides

By: Jasmine Briones 

Easy Roasted Vegetables w/ Mustard {oil-free} -- Perfect Holiday Side or Appetizer #holiday #appetizer #oilfree #glutenfree #christmas #vegan #healthy #side

Easy Roasted Vegetables w/ Mustard {oil-free} -- Perfect Holiday Side or Appetizer #holiday #appetizer #oilfree #glutenfree #christmas #vegan #healthy #sideThese 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.

Affordable Vegan Holiday Menu sweetsimplevgan.com #affordable #holiday #menu #veganThis 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!Easy Roasted Vegetables w/ Mustard {oil-free} -- Perfect Holiday Side or Appetizer #holiday #appetizer #oilfree #glutenfree #christmas #vegan #healthy #side+ 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!

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Easy Roasted Vegetables w/ Mustard {oil-free} -- Perfect Holiday Side or Appetizer #holiday #appetizer #oilfree #glutenfree #christmas #vegan #healthy #side

Easy Roasted Vegetables w/ Mustard (Oil-free)


  • Author: Jasmine @ Sweet Simple Vegan
  • 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

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
  2. Whisk together the vegetable broth, mustard, thyme, sage, rosemary, salt, and pepper. Set aside.
  3. 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.
  4. Place in the oven and roast for about 30 minutes or until tender and golden, stirring halfway through.
  5. 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.

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

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