Lemon-Mustard Glazed Roasted Autumn Vegetables
Indulge in the vibrant flavors of fall with this delightful dish that combines a medley of roasted vegetables tossed in a bright lemon-mustard vinaigrette. Roasting not only enhances the natural sweetness of the vegetables but also creates a delicious caramelization that adds depth to every bite. This versatile recipe is perfect as a side for your holiday turkey or a succulent roasted chicken. With options to add hearty potatoes or fragrant fennel, you can easily customize the dish to suit your preferences. Prepare the tangy vinaigrette ahead of time for an effortless meal, and consider adding garlic for an aromatic punch. This beautiful dish not only pleases the palate but also brings a pop of color to your plate, making it as appealing as it is tasty.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Carrots
3 (peeled and cut into about 2-inch pieces)
Onions
2 (cut into 6 wedges)
Red bell pepper
1 large (seeded and cut into thick strips)
Green bell pepper
1 large (seeded and cut into thick strips)
Yellow squash
1 (cut into quarters lengthwise)
Zucchini
1-2 large (cut into quarters lengthwise)
Olive oil
1/2 cup (divided)
Minced garlic
1-2 tablespoons (optional)
Salt
to taste
Black pepper
to taste
Water
2 tablespoons
Red wine vinegar
2 teaspoons
Fresh lemon juice
2 teaspoons
Dijon mustard
2 teaspoons
Minced shallot
1 (may substitute minced garlic)
Fresh herbs
for garnish
Instructions
1
Preheat your oven to 400°F (200°C).
2
Lightly grease a large baking sheet or pan to prevent sticking.
3
In a large mixing bowl, combine the carrots, onions, red bell pepper, green bell pepper, yellow squash, and zucchini.
4
Drizzle the olive oil over the vegetables, sprinkle with minced garlic (if using), and toss everything well to ensure each piece is evenly coated.
5
Season the mixture generously with salt and pepper to taste.
6
Spread the vegetables in a single layer on the prepared baking sheet.
7
Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized. Keep a close watch, especially if adding potatoes or fennel, as they may require additional time.
8
While the vegetables are roasting, whisk together the vinaigrette ingredients—olive oil, water, red wine vinegar, fresh lemon juice, Dijon mustard, minced shallot (or garlic), salt, and pepper—until fully combined.
9
Once the vegetables are done, transfer them to a serving bowl and pour the lemon-mustard vinaigrette over the warm veggies.
10
Garnish with freshly chopped herbs if desired and serve immediately. Enjoy your vibrant side dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon-Mustard Glazed Roasted Autumn Vegetables?
This is a vibrant fall dish featuring a medley of roasted carrots, onions, peppers, and squash tossed in a tangy lemon-mustard vinaigrette.
What vegetables are included in this recipe?
The recipe includes carrots, onions, red bell pepper, green bell pepper, yellow squash, and zucchini.
What is the recommended oven temperature for roasting?
Preheat your oven to 400°F (200°C) for the best roasting results.
How long should the vegetables roast?
Roast the vegetables for 30-35 minutes, or until they are tender and slightly caramelized.
What ingredients are in the lemon-mustard vinaigrette?
The vinaigrette consists of olive oil, water, red wine vinegar, fresh lemon juice, Dijon mustard, and minced shallot or garlic.
Is this roasted vegetable recipe vegan?
Yes, this recipe is naturally vegan as it contains only plant-based ingredients and olive oil.
Is this dish gluten-free?
Yes, the recipe is gluten-free, making it suitable for those with gluten sensitivities.
Can I add potatoes to this dish?
Yes, you can add hearty potatoes, though they may require additional roasting time to become tender.
Is fennel a good addition to this recipe?
Yes, fragrant fennel can be added to customize the dish to your preference.
How should I prepare the carrots?
Carrots should be peeled and cut into pieces approximately 2 inches in length.
How should the onions be sliced?
The onions should be cut into 6 wedges each for even roasting.
How do I prepare the bell peppers?
Seed the red and green bell peppers and cut them into thick strips.
What is the best way to cut the squash and zucchini?
Both the yellow squash and zucchini should be cut into quarters lengthwise.
Should I grease the baking pan?
Yes, lightly grease a large baking sheet or pan to prevent the vegetables from sticking.
Can I prepare the vinaigrette ahead of time?
Yes, preparing the tangy vinaigrette in advance can make the meal preparation effortless.
What is the benefit of roasting the vegetables?
Roasting enhances the natural sweetness of the vegetables and creates a delicious caramelization.
Can I use minced garlic in the recipe?
Yes, minced garlic can be tossed with the vegetables before roasting or added to the vinaigrette.
What main dishes pair well with these vegetables?
This dish is a perfect side for holiday turkey or a succulent roasted chicken.
Do I need to toss the vegetables in oil before roasting?
Yes, drizzle with olive oil and toss well to ensure every piece is evenly coated for roasting.
Should the vegetables be spread out on the pan?
Yes, spread the vegetables in a single layer to ensure they roast evenly and caramelize properly.
What can I substitute for minced shallot in the dressing?
You can easily substitute minced garlic for the shallot in the vinaigrette.
What type of mustard is recommended?
The recipe calls for Dijon mustard to provide a sharp, tangy flavor to the glaze.
When should the vinaigrette be added to the vegetables?
Pour the vinaigrette over the vegetables while they are still warm, immediately after transferring them to a serving bowl.
Are fresh herbs recommended for this dish?
Yes, garnishing with freshly chopped herbs adds flavor and visual appeal before serving.
How much olive oil is required for the entire recipe?
The recipe uses 1/2 cup of olive oil, divided between the roasting process and the vinaigrette.
Should I use fresh lemon juice?
Yes, fresh lemon juice is specified for the vinaigrette to provide a bright, citrusy flavor.
Can I use different types of peppers?
The recipe uses large red and green bell peppers for a colorful and flavorful mix.
Is this a healthy side dish option?
Yes, it is a healthy, fiber-rich dish loaded with various autumn vegetables.
How many ingredients are in this recipe?
There are 16 ingredients in total, including vegetables, oils, and dressing components.
How will I know when the vegetables are finished roasting?
They are done when they are tender to the touch and have a slightly caramelized appearance.