Roasted Mustard Veggies

This dish was exactly what I was picturing when I picked my bottle of mustard oil up.

It’s simple, quick, keto, pantry-friendly and delicious. Plus: it can be dressed up a million different ways. I served with 2 fried eggs for a low-effort dinner one night.

gluten-free, vegetarian, vegan, keto, paleo

Roasted Mustard Veggies

10 ounces frozen veggies (I used a mixture of cauliflower, broccoli, and romanesco)
2-3 Tbsp. Fat of choice (I used coconut oil)
1 Tbsp. Mustard oil (can be found in Indian or middle-eastern groceries)
1/4 c. Slivered almonds
Sprinkle nutritional yeast or Parmesan (optional)
Salt & pepper

Preheat your oven to 200C.

While your oven is heating, line a baking sheet with tinfoil and spread your frozen veggies on top. Sprinkle with the oils and hit with salt and pepper.

Bake 20-25 minutes or until browned to your liking.

While the veggies are roasting, dry toast the almonds over high heat in a large pan. Set aside.

To serve, top the veggies with the almonds.

Makes a hearty main (with something light like eggs) for 1 or decent side for 2

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