Hi again babes!
Okay, so you guys know this by now, I’m usually one for adding a little bit of sweetness to my veggie marinades every now & then, either with maple syrup, yacon syrup or honey. But as you guys know, this week was all about cutting back on sugar whenever possible for dad <3. So there I was, thinking up something savoury & I don’t know about you guys but when I think savoury, I think dijon! It’s like they go hand in hand for me.
And then when I think dijon, I also think lemon. Basically, it’s a domino effect! And that domino effect is how this dream of a simple (but so delicious) dish came together!
As I’m sure you guys already know, veggies are high in fibre, which is great for keeping blood sugar levels in check & reducing bad cholesterol.
- Brussels have almost 4g of sugar per 1/2 cup serving (& let’s be honest, you’re eating at least a cup, right? I know I am!).
- Broccoli has almost 3g per 1/2 cup serving!
- Carrots have almost 2.5g per 1/2 cup serving!
They’re roasted to perfection, perfectly charred, crispy & crunchy!
They make for a great side dish, snack or topper for bowls & salads! When snacking on them, I like to dip them in hummus, homemade tzatziki, Greek yogurt or have them with salsa! SO. FREAKING. MOUTHWATERING! And their versatility makes them a great option for meal prepping because there are so many ways to eat them that you’ll never get sick of ’em!
The marinade is made with just raw organic old-fashioned mustard, coconut aminos, fresh lemon juice, flavourful spices, which we will get to shortly & sea salt!
All this to say, veggies totally don’t have to be boring – you just have to put a little bit of effort into dressing ’em up right!
Let me tell you how!
- 3-4 large carrots, sliced into rounds
- 20-30 Brussels sprouts
- 1 head of broccoli (florets only)
- 1 heaping tbsp. of raw organic old-fashioned Dijon mustard (I use Maison Orphée)
- The juice of 1 lemon
- 3 tsp. organic coconut aminos
- 1 tsp. dried minced onion
- 1/2 – 3/4 tsp. garlic powder
- 1 tsp. dried herbs of your choice (I used Italian seasoning)
- Black pepper & sea salt to taste
- Coconut oil cooking spray
- Preheat the oven to 430F & line a baking sheet with parchment paper or a silicone baking mat.
- Prepare your marinade in a medium mixing bowl & whisk until all ingredients are combined & incorporated. The mustard should be fully mixed in with the rest of the ingredients (but the seeds will obviously still remain because it’s old-fashioned mustard).
- Add your veggies to a large mixing bowl & season with the marinade. Toss to combine until all veggies are evenly coated in the marinade!
- Place your veggies on the parchment-lined baking sheet, making sure not to pile them. Spritz them with a couple spritzers (NO, NOT THAT KIND!) of coconut oil cooking spray.
- Bake at 430F for 25 minutes. Once baked, broil on high for 3 minutes to get them extra roasted & crispy crunchy!