Roasted Vegetables With Chilli Soy Sauce And Mustard Recipe

Name: Roasted Vegetables With Chilli Soy Sauce And Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots; 2 beets; 2 bell peppers (red and yellow); 4 potatoes; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons mustard; 2 tablespoons chilli soy sauce; 1 tablespoon garlic powder; 3 onions

Servings: persons

2 carrots
2 beets
2 bell peppers (red and yellow)
4 potatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons mustard
2 tablespoons chilli soy sauce
1 tablespoon garlic powder
3 onions

1
["While the oven preheats, prep the vegetables. Wash and remove any blemishes, removing skins if appropriate.", "Then cut the vegetables into pieces roughly the same size. Just remember: the smaller the pieces, the quicker the vegetables will roast.", "Either in the roasting pan or a large bowl, toss vegetables with olive oil, balsamic vinegar, mustard, garlic powder and chilli soy sauce.", "Toss them well and then spread the coated veggies onto a baking sheet and bake at 400u00b0 for 30 minutes until they are just tender.", "About halfway through the roasting time, give the pan a good shake or use a spatula to turn the vegetables to move them around a bit to brown evenly.
2
Remove from oven, arrange on a platter and serve."]

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 carrots, 2 beets, 2 bell peppers (red and yellow), 4 potatoes, and more.

Yes, Roasted Vegetables With Chilli Soy Sauce And Mustard falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetables With Chilli Soy Sauce And Mustard

How did you like this recipe?

Frequently Asked Questions