Roasted Fall Veggies With Lemon and Mustard Vinaigrette

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 400°F.
  • Grease a large baking sheet/pan.
  • Mix all the veggies with olive oil and garlic (if using) to coat well.
  • Season with salt and pepper.
  • Place on the baking pan.
  • Roast in oven for about 30-35 minutes, or until tender.
  • To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
  • Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
  • Garnish with fresh herbs if desired.
  • Delicious!
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