Honey-Mustard Roasted Vegetables

Oo-La-La! French Mustard strikes again, HON HON! I really LOVE granular mustards. The flavor is always present, but even if you add a bunch of stuff to it the flavor won’t dilute very much. The little mustard seeds pop between your teeth and give you a jolt of Dijon with a playful spanking of Vinegar and White Wine. Its really easy to find in your local grocery store, and is GREAT on sandwiches… I have a feeling I might make a few posts including this antique marvel of flavor-witchcraft. You can make this recipe with regular Brown mustard or Yellow mustard, but I think it loses a little of the fancy schmancy artisan spirit. You can also use it as a marinade for Chicken, Pork, Shellfish, White Fish, or Turkey! I chose vegetables because I found some really nice Broccoli and Fingerling ‘Taters at the Farmer’s Market on Monday that I have been itching to get in the oven. You can also use Zucchini, Eggplant, Mushrooms, Squash, Pumpkin… just about anything you can roast!

For Honey-Mustard Roasted Vegetables, here is what you’re gonna need:

1 heaping tablespoon of Mustard (Yellow, Dijon, or (my example) Mostarda  l’Ancienne
1 tablespoon of White Wine
1 little turd of Garlic Paste or smooshed fresh Garlic
1 glorious tablespoon of Raw Honey
1/3 cup of Olive Oil
Salt and Black Pepper to taste
A handful of Fingerling Potatoes, Halved and/or quartered
1 Medium Onion, Cubed
1 Small Head of Broccoli, cleaned and separated

In a small bowl, put your Honey, Oil, Mustard, Garlic, Salt, and Pepper.

Use a spoon to mix them together until its smooth. Add the White Wine and mix slowly so it doesn’t slop all over the place.  Set it aside and get to the veggies.

Peel the Onion and cube it in a big sort of way. Its better for roasting. These aren’t just for garnish, they’re an actual main part of the dish.

Rinse your Taters and separate them by size. The small ones you can just slice in half, and the big ones need to be cut into fours.

Dump the Onions and Taters into a baking pan along with your cuts of Broccoli. Pour the Honey-Mustard sauce all over them and make sure they’re coated pretty well.

Set you oven to 400°F (200°C). Leave your pan of veggies in there to bake for about 25 minutes, until you can poke the Taters with a fork and they don’t feel too hard and the tips of the Broccoli fur is brown.

Serve with just about anything. I chose a Wurstel (Weiner) because I’m poor and need my protein, too.

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