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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.


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.


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


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


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


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

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


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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