Roasted Vegetables with Grainy Mustard
  • 1 small zucchinisliced into 1/2-inch half-moons
  • 2 red bell peppersroughly chopped into 1-inch pieces
  • 12 to 16 Brussel sproutstrimmed and halved or, if large, quartered
  • 1 Tbsp extra-virgin olive oil
  • 3 Tbsp grainy mustard
  • Salt and pepperoptional
  1. Preheat oven to 375 F.
  2. In large mixing bowl, add all vegetables along with olive oil and mustard and toss to coat. Place on baking sheet in single layer; bake for 20 to 30 minutes, until fork-tender and starting to brown and crisp. Midway through cooking, toss vegetables lightly so they cook evenly.
  3. Transfer to serving dish and season with salt and pepper, to taste, if using.
Recipe Notes

Per serving: 94 calories; 4 g protein; 4 g fat (1 g sat. fat); 13 g carbohydrates (5 g sugars, 4 g fiber); 74 mg sodium