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Roasted Balsamic Mustard Vegetables

I taught myself to like mustard.

I never liked it before, but I thought any self respecting adult should like mustard. Keep in mind that at the time I was also a big fan of OutKast (shame), so any steps into adulthood were timely.

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Sometimes vegetables get boring. It’s true. We have to jazz them up. Don’t be embarrassed. You know what’s embarrassing? OutKast’s song “We Love Deez Hoez”.

For the record, I never liked that song.

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A tangy sauce of balsamic vinegar, mustard, maple syrup and olive oil is just the ticket!

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You could use whatever veggies you want, but I went with mushrooms, broccoli, carrots and yellow squash.

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I salted and peppered first, then drizzled the sauce over the vegetables and roasted them in a super hot oven.

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My dinner: roasted vegetables and lentils. I think it’s safe to say I’ve matured from my mustard-hating, OutKast-loving days.

Although, it’s ironic to consider the 2002 Grammy winning OutKast song and the name of my first born.

Roasted Balsamic Mustard Vegetables
Ingredients

2 TBS balsamic vinegar
1 TBS mustard
1 TBS maple syrup
1/4 cup olive oil
Vegetables of choice

Instructions

Preheat oven to 425. Shake all ingredients in a sealed container. Cut vegetables into similar sized chunks. Stir sauce into vegetables and bake on a cookie sheet for 30 minutes, depending on the vegetables you chose. Some require more time, some less.

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