Roasted Veggies with Mustard

Ingredients:

• ⅓ cup Bookbinder's Stone Ground Dijon Mustard
• 3 T olive oil
• 1 T soy sauce
• 4-6 cups of fresh veggies cut into similarly sized pieces. In this recipe we used small red and white potatoes, yams, purple, white and orange carrots, brussel sprouts, cauliflower, asparagus, red onion, and yellow squash. You could use all root vegetables such as parsnips, rutabaga, turnips, sweet potato, yam, russet potato and carrots. The possibilities are endless.
• 2 T fresh oregano, thyme and rosemary finely chopped
• 2 garlic cloves, minced

Directions:

• Set oven to 400 degrees
• In a small bowl, mix wet ingredients until thoroughly combined. Set aside.
• Wash and cut veggies so they’re uniform in size. We used the small red potatoes as a guide.
• Place veggies in a large mixing bowl
• Add Bookbinder's Stone Ground Dijon Mustard, olive oil and soy sauce mixture
• Add herbs and garlic
• Mix well until the veggies are thoroughly coated
• Place on a large sheet pan lined with non-stick foil or in a well-oiled baking dish
• Roast in oven for 30-45 minutes, stirring and rotating every 15 minutes
• Remove from oven when the small potatoes are soft all the way through
• Salt and pepper to taste