Recipes, Sides

Balsamic-Dijon Roasted Veggies

PURPLE CAULIFLOWER… that’s how this recipe started out. I was toodling about my local grocery store a few days ago and knew this cauliflower had a future in my kitchen.

There are so many things that are lovely about this recipe, my favorite of which is that it uses ingredients I always have on hand, and you can use whatever vegetables are in your house (Or, in my case whatever veggies call to you in the supermarket).

In general, I try to use minimal oils in my food when making food at home. A lot of roasted veggie how-to’s call for oil as a main ingredient, so I wanted to find an alternative that could pack just as much yummy flavor without using all of the oil. To start out, cut and chop ANY veggies of your choosing. Simply add them to a large bowl, and set aside temporarily.

The make the coating for these veggies, I simply started out with balsamic vinegar and dijon mustard.

I whisked those together till they were nice and incorporated. Next, I poured my “marinade” over the veggies, and used a spatula to make sure they were all decently coated.

After they were nice and covered in the sauce, I spread them evenly on a baking sheet that I lined with a Silpat (a STAPLE in my kitchen).

I chose to further season these with a light sprinkle of salt and pepper. Then I just popped these in oven, and twenty minutes later had some darn wonderful roasted veggies.


Balsamic-Dijon Roasted Veggies
Recipe Type: Sides
Author: Courtney Ransom
Prep time:
Cook time:
Total time:
Serves: 4-8
Balsamic-Dijon Roasted Veggies These veggies are roasted without any added oild, but they sure don’t lack flavor! They’d make a perfect side dish for a healthy dinner or a nice addition to any bowl. Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 4-8
  • 2-3 pounds of fresh veggies*
  • 1/4 cup balsamic vinegar
  • 1-2 tbsp. dijon mustard**
  • Salt and pepper (optional, to taste)
  1. Preheat oven to 415 degrees farenheit.
  2. Chop vegetables and put in a large bowl. Set the bowl aside.
  3. Whisk together the vinegar and mustard. Pour over the bowl of veggies and mix until all of the vegetables are equally coated.
  4. Spread the vegetables on a baking sheet evenly. Sprinkle with salt and pepper if desired.
  5. Put the baking sheet in the oven. After 10 minutes, take the baking sheet out of the oven and flip/mix the vegetables. Make sure they’re spread back out, and put them in the oven for another 10 minutes.
  6. Serve warm as they come out of the oven or make ahead and serve cold. Enjoy!
*Be wary of the cooking times of the vegetables. Starchier veggies (like potatoes) will need to cook longer than more cruciferous veggies (like broccoli).[br][br]**You can add/subtract the mustard depending on how much you enjoy mustard. Not sure why you’d be looking at this recipe if you didn’t like mustard at all, but if you’re not a huge fan, don’t add as much.

Let me know if you make this, and tell me how you like it! Tag me on Instagram @cookwithcourt and #cookwithcourt

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