Roasted Cauliflower and Carrots in Mustard Sauce

Ingredients

Recipe Ingredients

• 1
  
  small head cauliflower, trimmed into florets (about 2 cups)
  
• 4
  
  large carrots (about 1 pound), diagonally cut into 1″ slices
  
• 2
  
  teaspoons olive oil
  
• ½
  
  teaspoons pepper
  

For mustard sauce

• 1
  
  tablespoon olive oil
  
• 2
  
  tablespoons Dijon prepared mustard or a favorite mustard
  
• 1
  
  teaspoon prepared horseradish
  
• 1
  
  teaspoon honey
  
• ¼
  
  cups chopped fresh parsley
  
• 
  
  Salt to taste, optional
  

Directions

1. Preheat oven to 425°.
2. In a bowl, toss cauliflower florets and carrots with 2 teaspoons olive oil and pepper. Cover and microwave 5 minutes.
3. Spray a baking sheet with cooking oil spray. Place vegetables in a single layer on the sheet. Roast 10 minutes, until vegetables are tender and cauliflower edges are browned.

4. For the sauce: While the vegetables are roasting, combine olive oil, mustard, horseradish, and honey in a small bowl.
5. Remove vegetables from oven, toss with the sauce and parsley.
6. Per serving: 131 calories, 3 gm protein, 15 gm carbohydrate, 8 gm fat, 1 gm sat fat, 5 gm mono fat, 0 mg cholesterol, 5 gm fiber, 194 mg sodium