Best Vegetables With Mustard Sauce Recipes

ROASTED ROOT VEGETABLES WITH MUSTARD

Roasted Root Vegetables With Mustard image

The root vegetables are wonderful this way. The mustard oil packs a real whollop. Mustard oil is very strong smelling and extremely hot. "USE SPARINGLY". Once opened, the oil may be refrigerated for up to 6 months.

Provided by Baby Kato

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons Dijon mustard, coarse
2 -3 tablespoons olive oil
1 tablespoon mustard oil (optional)
6 sprigs thyme, chopped
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/4 teaspoon black pepper, fresh ground
2 carrots, sliced 1-inch lengths
4 parsnips, sliced 1-inch lengths
4 medium potatoes, 1-inch cubes, yukon gold
1 large sweet potato, 1-inch cubes
1 large sweet onion, 1/2-inch wedges

Steps:

Preheat oven to 375°F.
Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
Let stand 10 minutes and spread in one layer in large baking dish.
Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
Try not to break vegetables when turning.

Nutrition Facts : Calories 287.8, Fat 7.6, SaturatedFat 1.1, Sodium 471.9, Carbohydrate 51, Fiber 7.6, Sugar 6.2, Protein 6

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE

Grilled Veggies with Mustard Vinaigrette image

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1/4 cup olive oil
VEGETABLES:
2 large sweet onions
2 medium zucchini
2 yellow summer squash
2 large sweet red peppers, halved and seeded
1 bunch green onions, trimmed
Cooking spray

Steps:

In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE

Winter Vegetable Roast with Maple-Mustard Vinaigrette image

Provided by Peter Kaminsky

Categories Garlic Onion Side Roast Christmas Vegetarian Rosemary Carrot Parsnip Winter Vegan Thyme Potluck Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 13

Ingredients

8 medium parsnips, peeled or scrubbed
8 medium carrots, peeled or scrubbed
4 medium red onions, peeled and quartered
2 heads garlic, halved
1/2 cup plus 4 tablespoons olive oil
8 sprigs fresh thyme
4 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
40 cherry tomatoes, halved
4 tablespoons lemon juice
4 tablespoons capers, roughly chopped
1 tablespoon maple syrup
1 teaspoon Dijon mustard

Steps:

1. Preheat oven to 350 degrees.
2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.