Baked vegetables in honey-mustard sauce
4 servings
60 minutes
Baked vegetables in honey-mustard sauce are a true gastronomic art from Mediterranean cuisine. Italians are renowned for their love of natural flavors, and this recipe is a vivid example of the harmonious blend of sweet honey, spicy mustard, and fresh vegetables. The vegetables are baked to a tender texture while retaining a light caramelization on the surface, and the aroma of garlic and Provençal herbs fills the dish with exquisite depth. It is perfect as a standalone dish or as a side to meat, cheese, or crusty bread. A wonderful choice for those who appreciate healthy and flavorful eating!
1
Wash all the vegetables and cut them into small cubes.
- Cauliflower: 200 g
- Carrot: 200 g
- Beetroot: 200 g
- Sweet pepper (capsicum): 200 g
- Tomatoes: 200 g
2
If you love soft vegetables like I do, blanch cauliflower and carrots for 3 minutes, drain them, and let them dry. Otherwise, they risk staying crunchy.
- Cauliflower: 200 g
- Carrot: 200 g
3
Prepare the dressing: warm the honey to melt it, add a tablespoon of mustard and a tablespoon of olive oil. Crush or finely chop the garlic and add it to the mustard with honey. Optionally, you can add a teaspoon of soy sauce.
- Honey: 1 tablespoon
- Wholegrain mustard: 1 tablespoon
- Olive oil: 2 tablespoons
- Garlic: 1 clove
4
Grease the baking tray with leftover olive oil and arrange the vegetables.
- Olive oil: 2 tablespoons
5
Brush the vegetables with dressing (I use a silicone brush for this), sprinkle with coarse salt and herbs. I usually choose either oregano+basil or Provencal herbs.
- Honey: 1 tablespoon
- Wholegrain mustard: 1 tablespoon
- Herbes de Provence: to taste
6
Place in a preheated oven at 200 degrees for 45 minutes. Before serving, sprinkle with freshly ground pepper mix. It can be served with toasted wheat bread and cheese sauce.
