Sunday, March 16, 2014

Agave Mustard Baked Veggies

I love the simplicity of these veggies! They can be prepared in advance and they aren't hard work - a little bit of chopping and coating and then the oven will do the rest of the work for you.

The idea comes from the much loved flavour of honey & mustard, yet obviously excluding the honey.
They make a great side dish with roasts, or BBQ's, or simply to add veggies to your regular meals. 

Agave Mustard Baked Veggies


One large of each of these:
Zucchini
Carrot
Eggplant

Chop all the veggies into desired size.
Place them in a veggie bag along with 2 teaspoons dijon mustard & 2 teaspoons agave nectar. Toss until all veggies are lightly coated. (I save the bags that I buy our produce in to use for occasions such as this.)
Pour into a big roasting dish.

Pour veggie stock over the veggies until 1cm deep in the dish.
Sprinkle with 2 teaspoons dried thyme leaves.
Cover with foil.
Bake at 200C for 45-50 minutes til softened. (Time will vary depending on size of chopped veggies).

Do you enjoy the flavour of sweet & sour together?

2 comments:

  1. Hmm, I haven't tried agave yet in roasting or baking. Sounds like something tasty. I've just used maple sweetener in those cases. Close but not exactly the same.

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    Replies
    1. Maple would definitely work here too! :-)

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