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