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Yield: Serves 4. Each serving: 1 cup.
Recipes
Honey Mustard Vegetables
| Nutrition Information | |
| Calories: | 118 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 119mg |
| Carbohydrates: | 27g |
| Dietary Fiber: | 4g |
| Sugars: | 18g |
| Protein: | 3g |
| Vitamin A: | 3734iu (74%) |
| Vitamin C: | 64.9mg (108%) |
| Calcium: | 66mg (6%) |
| Iron: | 0.9mg (5%) |
1 cup sliced zucchini
1 cup sliced carrots
2 cups sliced cauliflower
2 cups chopped onion
1 tsp minced garlic
3 tablespoons honey
2 tablespoons stone ground mustard
2 tablespoons red wine vinegar
Preheat oven to 350 degrees. Place vegetables in large ceramic baking dish.
Mix the garlic, honey, mustard and vinegar in a small mixing bowl. Drizzle the mixture over the veggies.
Cover the dish with foil and place in the oven; bake for 15 minutes or until the veggies are tender. Stir and serve hot.
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