Roasted Cauliflower And Carrots In Mustard Sauce

• 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
• 1/2 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
• 1/4 cups chopped fresh parsley
• Salt to taste, optional

1. Preheat oven to 425u0b0.
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

ingredients, cauliflower, carrots, olive oil, pepper, sauce, olive oil, favorite mustard, horseradish, honey, ubc, salt

Taken from food52.com/recipes/24544-roasted-cauliflower-and-carrots-in-mustard-sauce (may not work)