ULTIMATE ROASTED VEGGIES

Ingredients

• 4 cups Mixed Vegetables (e.g., broccoli florets, cauliflower florets, carrots, bell peppers, zucchini, cut into bite‑size pieces)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 tablespoon Dijon Mustard
• 1 teaspoon Garlic Powder
• ½ teaspoon Paprika
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly ground)
• ½ cup Plain Greek Yogurt (full‑fat for best flavor)
• 2 tablespoons Honey
• 1 tablespoon Dijon Mustard (for sauce)
• 1 teaspoon Lemon Juice (freshly squeezed)
• ¼ teaspoon Salt (for sauce) (adjust to taste)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 425°F

2. Prep Vegetables

   Wash and dry the mixed vegetables, then chop them into uniform bite‑size pieces (about ½‑inch).

   Time: PT15M

3. Season & Coat

   In a large mixing bowl, combine olive oil, 1 tablespoon Dijon mustard, garlic powder, paprika, salt, and pepper. Add the chopped vegetables and toss until evenly coated.

   Time: PT5M

4. Roast Vegetables

   Spread the coated vegetables in a single layer on the baking sheet. Roast for 20 minutes, stirring halfway through for even browning.

   Time: PT20M

   Temperature: 425°F

5. Make Yogurt Honey‑Mustard Sauce

   While the veggies roast, whisk together Greek yogurt, honey, 1 tablespoon Dijon mustard, lemon juice, and a pinch of salt in a small bowl until smooth.

   Time: PT5M

6. Serve

   Transfer the roasted vegetables to a serving platter, drizzle or serve alongside the yogurt honey‑mustard sauce. Enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

20 g

Fat

10 g

Fiber

5 g