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Lemon Dijon Roasted Vegetables

lemon dijon roasted vegetables | marianne cooks

Roasted vegetables are a family favorite in this house, most of the time I love my tahini dressing to mix with them or eat them plain with just a few spices added. Tonight though I wanted to try two of my favorite ingredients, lemon and dijon and turned out nice and light. A perfect Meatless Monday or addition to a pork dish . Give it a try and let me know how it goes.

Lemon Dijon Roasted Vegetables

Serves 4-6.

Marianne Cooks

Ingredients

1 head of cauliflower, cut into pieces
1 can of (BPA FREE) of garbanzo, rinsed and drained
3 tablespoon of dijon mustard
1 tablespoon of Italian seasonsing
3 tablespoon of EVOO
1/2 tablespoon of red wine vinegar
1/3 cup of fresh parsley, chopped
1.5 teaspoon of lemon juice and zest for top
3 cloves of garlic, minced
3 garlic cloves, smashed
sprinkle of pomegranate seeds (optional)
1 teaspoon honey (optional, if you want sweeter)

Instructions

1. Preheat oven to 400.

2. Spread cut cauliflower on to baking sheet with the rinsed and drained Garbanzo beans and smashed garlic pieces.

3. Add the EVOO salt and pepper and Italian seasonings. Mix all together.  Make sure all the pieces are coated.

4. Cook for 30-35 minutes, shaking up halfway through, but remember oven temperatures vary.

5. While the cauliflower is roasting, make the dijon vinaigrette.

Notes

Add any additional notes here.

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Hey, I'm Marianne. Most days you will find me covered in flour, creating recipes, driving carpool, and teaching busy moms to put easy, healthy meals on the table for their family. I love teaching anyone a new tip or trick that will save them time in the kitchen. It's all about having fun, so pour yourself a glass of wine and let's get started. This is my collection of meal plans, stand-alone recipes, and my favorite cooking class details.

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