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:
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?