Roasted Vegetables with Whiskey and Smoked Pepper Mustard Dressing

Makes 3

Roasted Vegetables with Whiskey and Smoked Pepper Mustard Dressing

Nutritional Information

Calories

714.0kcal (3 serving)

Total Fat

35.97g (3 serving)

Saturated Fat

5.25g (3 serving)

Trans Fat

0.0g (3 serving)

Cholesterol

0.0mg (3 serving)

Sodium

248.1mg (3 serving)

Total Carbs

96.6g (3 serving)

Dietary Fiber

21.09g (3 serving)

Sugars

34.19g (3 serving)

Protein

17.75g (3 serving)

Ingredients List
  1. 2 medium-sized fresh beetroot
  2. 1 small pumpkin
  3. 3 parsnips
  4. 150 grams / 5 oz Brussels sprouts
  5. 1 garlic head
  6. 150 ml or 3/4 cup olive oil
  7. 2 tablespoons Maille mustard with Whiskey and smoked Pepper

Directions

Print

1. Cut all the vegetables into even size pieces, you can cut them stick size or squares as long as they are roughly even in diameter.

2. Place in a baking paper lined shallow dish or a baking tray

3. Smear with half the olive oil and 1 tablespoon of the Maille mustard and toss the vegetables to cover evenly.

4. Break the garlic head and scatter the cloves around the tray.

5. Place in a preheated oven at 180°C/350°F for 30 minutes or until golden on the edges.

6. Mix the remaining olive oil and mustard in a small bowl

7. Plate the vegetables and drizzle with the mustard and olive oil mix and serve