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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


These roasted vegetables make the perfect holiday side dish because not only are they healthy, but they also take almost no effort to make!


  • 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


  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.


  • Store leftovers in the refrigerator in an airtight container for up to 4-5 days.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes