Dijon and Ginger Roasted Vegetables - Cancer Nutrition Consortium

Ingredients

• 8 oz Baby bella mushrooms washed and cut in half
• 12 oz Rainbow Baby Carrots Pre-peeled, par coked and cooled
• 20 ea Medium Asparagus Trim end, cut each Asparagus into two
• 2 oz Red Onion Peeled and medium diced
• 1 Tbs Extra Virgin Olive oil
• 1 Tbs Dijon Mustard
• 1/2 tsp Ground Ginger
• 1/4 tsp Chili Powder
• 1/8 tsp Black Pepper & Kosher Salt
• 1/2 ea Lemon Deseeded and juiced
• In a medium stainless-steel bowl, mix all ingredients until vegetables are coated fully
• Place vegetable mixture in roasting pan
• Place mixture in a 425deg, preheated oven for 15 minutes
• Roast until vegetables are lightly browned
• Place on serving platter