Vegan & Gluten-Free Lemon Dijon Roasted Broccoli, Brussels & Carrots a.k.a. Your Savoury Roasted Veg Dream Come True!

Vegan & Gluten-Free Lemon Dijon Roasted Broccoli, Brussels & Carrots a.k.a. Your Savoury Roasted Veg Dream Come True!

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!

INGREDIENTS:

  • 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

HOW-TO?:

  • 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).

IMG_8453.jpeg

  • Add your veggies to a large mixing bowl & season with the marinade. Toss to combine until all veggies are evenly coated in the marinade!

IMG_8457.jpeg

  • 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.

IMG_8468.jpeg

IMG_8464.jpeg

  • Bake at 430F for 25 minutes. Once baked, broil on high for 3 minutes to get them extra roasted & crispy crunchy!

IMG_8494.jpeg

  • ENJOY!!!!

IMG_8765.jpeg

IMG_8764.jpeg

 



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


%d bloggers like this: