Mustard-Roasted Vegetables

Affectionately called "Roasted Vegetable Magic" by the Gluten-Free Goddess, I found this recipe to be a good variation on roasted vegetables. Rather than just tossing the veggies in olive oil, salt and pepper prior to roasting, these veggies are tossed with some dijon mustard as well (and boy, do I love Grey Poupon!) Here's how it's done:


Ingredients
Sauce:
4 tbsp. olive oil
1/2 cup Dijon mustard
5 garlic cloves, minced
1 tbsp. fresh chopped dill or parsley


4-5 small potatoes, diced
1 medium red onion, sliced
4 carrots, peeled and diced
1 bunch broccoli, separated
1 summer squash, peeled and diced
1 zucchini, peeled and diced
1 small red cabbage, sliced
Salt and pepper
*Note: I also toasted pine nuts and mixed them in at the end for a little crunch-factor.
**Note 2: You can use any veggies you like or that you have available at home.


Directions
1. Preheat the oven to 400 degrees.
2. Prepare the veggies and place them in a large baking dish or roasting pan.

3. Prepare the sauce by whisking together all of the ingredients.
4. With clean hands or a large spoon, toss the veggies in the sauce until all are coated.

5. Roast for one hour until fork tender.
6. Meanwhile, toast the pine nuts in a dry skillet over medium-low heat. Watch them closely - once they start browning, they brown fast!
7. Once you remove the veggies from the oven, toss the pine nuts in with a large spoon or sprinkle on top (whichever you prefer).