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Roasted Vegetables with Grainy Mustard

Serves 4


    Roasted Vegetables with Grainy Mustard

    The vegetables and mustard do most of the heavy lifting in this side dish with very few—flavour-packed—ingredients. Roasting brings out the natural sweetness, grainy mustard provides tangy zing, and crunchy, crispy edges add a smoky element that will leave you wanting more of this deceptively simple side dish.


    More is more

    Want more? For an added boost of colourful flavour, add some cherry tomatoes to this dish during the last 15 minutes of cooking time.


    Roasted Vegetables with Grainy Mustard


      • 1 small zucchini, sliced into 1/2 in (1.25 cm) half-moons
      • 2 red peppers roughly chopped into 1 in (2.5 cm) pieces
      • 12 to 16 Brussel sprouts, trimmed and halved or, if large, quartered
      • 3 Tbsp (45 mL) grainy mustard
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • Salt and pepper (optional)


      Per serving:

      • calories94
      • protein4 g
      • fat4 g
        • sat. fat1 g
      • carbohydrates13 g
        • sugars5 g
        • fibre4 g
      • sodium74 mg



      Preheat oven to 375 F (190 C).


      In large mixing bowl, add all vegetables along with olive oil and mustard and toss to coat. Place on baking sheet in single layer; bake for 20 to 30 minutes, until fork-tender and starting to brown and crisp. Midway through cooking, toss vegetables lightly so they cook evenly.


      Transfer to serving dish and season with salt and pepper, to taste, if using.



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      Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

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      There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).