Roasted Veggie Mash Up & Whole Grain Mustard Sauce
/I haven't posted a recipe in a while - weird! Anyway, I think I'm officially on a mustard kick. I've been making all different kinds of mustard sauces - mustard is just so versatile and has such a sharp flavor it can handle many other opposing ingredients... honey, garlic, etc.
So... it's one of those weeks where I have a hodge podge of vegetables in my fridge from different meals I've made over the last couple weeks. After chatting with Mandy over the weekend about her new go-to side dish... take a guess... roasted vegetables! I decided to throw everything in the pan... add some chopped onions and sliced grapes and be done with it. (Side note: it was so great catching up with Mandy this weekend... we haven't seen each other since last Spring. It's amazing how so much time can go by so quickly, but, when you get together it's like no time has passed. We caught up at my place and then headed to Stephi's for dinner - espresso martinis for the win!)
Back to the meal. Caramelized onions and grapes add a nice sweetness to a savory meal that isn't too intense. For this mash-up, I used brussel sprouts (which I only started liking last week), potatoes, carrots, parsnips, and turnips.
Chop up the vegetables... all about the same size. Drizzle with a little extra virgin, salt, pepper. Throw in the oven at 415 degrees for 15 minutes. During this time, marinate chicken or any other protein with whatever you want. Tonight I used extra virgin, lemon juice, salt, crushed red pepper, thyme, and bay leaves.
Toss it on a grill pan on medium heat and cook through. While that's happening... mix the following ingredients to make the whole grain mustard sauce:
- whole grain mustard
- honey mustard
- organic mayo
- salt
-extra virgin olive oil
- maple syrup
You know I don't measure so I tried to show you how to eye ball it in the below photo. Mix it up and then set it aside.
Once the 15 mins is up on the roasted vegetables - toss them around and put them in for another 12-15 mins. Grill the chicken and then plate everything once it's all done.
Lotsss of health benefits to talk about here!
Parsnips: Folate, Potassium, Vitamins C & E,
Carrots: A, K, & Fiber
Organic Chicken: Protein, B3, B6, Selenium
Turnips: Calcium, Magnesium, Potassium
Brussell Sprouts: (pretty much high in everything good) buttt especially K, C, A, folate, manganese
Extra Virgin Olive Oil: Monounsaturated fats, Vitamin E
Plus, lots of anti-inflammatory & anti-oxidant benefits from the grapes & onion!
That's all I got for tonight - does anyone have a go-to mustard sauce recipe?? Hope you all have a great week despite the snowstorms in the midwest/east.
xo
