By Jamie Webber
This time of year there is nothing better than warm, roasted vegetables. Sure, hot chocolate and homemade raw chocolate chip cookies are amazing too, but when it comes to what’s for dinner, roasted veggies are typically on the menu at my house. Normally, I’ll simply chop the vegetables, add them to a roasting pan, sprinkle olive and sea salt on them and roast for 30 minutes. I decided to add some more flavor this time with the addition of dried cranberries and a dijon vinaigrette. I was recently in Dijon, France for vacation so I was able to use actual Dijon mustard from Dijon which had me really excited about this new addition to my roasted veggies, but any Dijon works well. Once these were complete, my husband called them “gourmet-restaurant-good.” You know they’re winners when he says that! I’m definitely going to make them as my Thanksgiving side this year and they will forever remain a staple throughout the colder months.
Trans Fat: 1.5g