In some ways, my toddler and I are not that different. We both need naps. We think chocolate is pretty much the best food ever. We love Lady Gaga. And we don’t want to eat our vegetables.
I know that I should. Not only because they provide vitamins and minerals that I need, but also because they take up real estate on the plate where otherwise more bread, pasta, or steak would reside. But I’m finicky about which ones I like and how they are prepared. That’s why this winter I’ve been experimenting with vegetable side dishes that will sneak past the lips of my picky toddler and even—gasp!—myself.
This recipe combines the tang of Dijon mustard with a long roast in the oven, resulting in tender veggies with deep flavor. Even the pickiest of vegetable eaters (me) will be satisfied with oven-roasted versions. Carrots taste sweeter, potatoes become buttery, brussels sprouts and garlic meld together in tiny bites of green bliss.
Since there are starchy potatoes in this side dish, serve with a protein and you’ve got a balanced meal. You could also substitute another root vegetable for the red potatoes: parsnips, yams, sweet potatoes or beets all roast nicely. In fact, every veggie in this dish is interchangeable. Simply use the Dijon marinade and be mindful of cooking times for what you’re using.
To prepare, throw your potatoes and carrots in a foil-lined pan.
Mix together a quick marinade: garlic, dijon mustard, olive oil, salt and pepper.
Chop your Brussels in half and toss with a few spoonfuls of the marinade…
…and pour the rest of the marinade over the potatoes and carrots. Roast for 35 minutes, add the brussels, and roast for another 10 minutes.
Toss with some fresh chopped parsley and season once again with salt and pepper if you like.
I love the wintry colors in this dish. Pretty enough to serve for company, but easy enough to throw together at the last minute.
And the flavors will please even the pickiest, veggie-hating palate.
Eat your vegetables!
-RDG
Dijon & Garlic Roasted Veggies
Feel free to substitute another root vegetable for the red potatoes. Serves 6 as a side dish.
- 4 red potatoes, washed and cut into 1/8ths
- 4-5 carrots, peeled and cut into 1 1/2″ pieces
- 20-25 Brussels sprouts (roughly 1/2 lb), washed and cut in 1/2
- 3 cloves garlic, peeled and minced
- 2 tablespoons dijon mustard
- 4 tablespoons olive oil
- 1 tsp kosher salt
- several turns freshly ground black pepper
- 2 tbsp fresh minced parsley
Preheat oven to 450F. Line a 9×13″ baking pan with foil and add carrots and potatoes. Place brussels sprouts in a medium bowl.
Whisk together the garlic, dijon, olive oil, salt and pepper. Pour 2 tablespoons of the mixture over the brussels spouts and stir to coat. Pour the rest of the marinade over the carrots and potatoes and stir to coat.
Roast the carrots and potatoes for 35 minutes, stirring once halfway through cooking. Add the brussels sprouts to the pan, stir, and roast for 1o more minutes. Before serving, toss with parsley and season with salt and pepper to taste.
