This post was sponsored by Colman’s, all opinions are my own.
A delicious and health-forward vegan recipe that makes eating your vegetables easy AND delicious. Colman’s Mustard Glazed Brussels Sprouts and Roasted Vegetables make an amazing holiday side dish, snack, or even dinner idea. Colman’s dry mustard does have some heat and spice to it, but it’s a very nice, subtle warming flavor which I just love.
Flavors of mustard grace the outer edges of a wide array of vegetables, in every color and crunch level –you’re going to love these veggies! The mustard flavor also paired exceptionally well with the other marinade ingredients like honey and soy sauce.
Plus, these vegetables make a very elegant dinner or side dish, and go very well with lots of different refreshments. I just love how pretty the Brussels sprouts are when they are cut open. They are like mini cabbages, and while they do have a stronger and sometimes more acquired taste than other vegetables, they are said to be high in vitamins, minerals, and antioxidants. The more vegetables one can incorporate into their diets, the happier their bodies might be. While everyone is of course different, I love treating my friends and family to healthier meal options.
I always love creating plant-based meals that offers a new alternative to dinner or a side dish. Impress just about anyone (even if they are “newbies” to or unsure about Brussels sprouts, these are definitely a crowd pleaser.
By incorporating Colman’s dry and wet mustards into the glaze for these vegetables, I absolutely LOVED the new, unique flavors that came through from baking the ingredients with such a great marinade. If you can imagine a potato or egg salad containing mustard, that is where I got the idea that potatoes, Brussels sprouts, and so many other veggies would pair perfectly with the Colman’s mustards.
Colman’s has been creating mustards since 1814, using time-honored traditions and the highest quality ingredients.
INGREDIENTS (Serves 4-5):
2 Tbsp Colman’s Dry Mustard
2-3 Tbsp Colman’s Wet Mustard
1/3 C. Olive Oil or more, to ensure all veggies are fully coated at the end
2-3 tsp. seasoned salt
1 Tbsp balsamic vinegar
2 Tbsp honey
2 Cups Brussels Sprouts (cut into halves, and cut some into quarters)
½ -1 C. thinly sliced Russet potatoes
½ C. sweet potatoes – chopped into small pieces
½ C. yellow zucchini
½ C. green zucchini
¼ C. corn – from cob or canned
1 head of garlic
1.) Prep all veggies, and cover sheet tray(s) with foil, Spray with non stick spray and preheat oven to 400 degrees. Carefully cut off top of garlic head. Set aside.
2.) In a medium to large mixing bowl, mix up all marinade then add veggies to mixing bowl. Use tongs to coat all vegetables, then transfer all veggies to sheet pan(s). To create the garlic head, simply cut off the top of the garlic to expose the cut tops of each clove, while still leaving the rest of the head in tact.
3.) Bake 20 minutes covered with foil, then CAREFULLY remove foil (there will be lots of steam, which can burn someone easily). Bake 10-15 more minutes, and then remove from oven. Transfer to serving tray or large bowl, OR transfer into plastic containers to give to busy families during the holidays. Enjoy!
Here are a few more images of the finished veggies and head of garlic. Definitely recommended!
Have an amazing holiday! And enjoy this delicious, health-forward dish today!
Check out Colman’s Dry and Wet Mustards today, and spice up just about any savory dish you can imagine!