Roasted winter veggies with mustard glaze

After taking his first bite of dinner, Reese looked over at me and asked, “Why do some people not like brussels sprouts?”

Good question, babe. No idea. They’re sooo rad.

So tonight when I saw that one of my favorite grocery stores had them for 89¢ a pound, I knew what I had to do. I had to make a big pile of roasted veggies that would heretofore have been the stuff of weeknight dinner legend.


This meal has a lot of great benefits– besides being the perfect way to end a rainy February Tuesday, it also made enough to sock away leftovers for the rest of the week and didn’t use any intimidating techniques. All you have to do here is chop, chop around.


Roasted winter veggies with mustard glaze

Serves 6-8 (or 2 with leftovers galore)


  • 1 2-lb winter squash, peeled, seeded, and cubed (I used blue kabocha– so dense and flavorful)
  • 1 medium white onion, chopped
  • 1 large bulb fennel, sliced
  • 1.5 lb brussels sprouts, tails cut off and halved
  • 1 small apple, diced
  • 4 small cloves garlic, slivered
  • 2 Tbsp spice intended for seasoning poultry (mine is called Terrific Turkey! ha!)
  • 1 Tbsp powdered ginger
  • 2 Tbsp sugar of choice (I had coconut sugar around so I used that)
  • 2 Tbsp oil (olive, canola, sunflower, coconut, whatevs)
  • 1 cup dried lentils or 1 can, rinsed and drained (I used du Puy)
  • 1 bay leaf
  • 1 recipe mustard glaze (below)
  • Salt and pepper to taste


  1. Preheat your oven to 425º.
  2. Toss all the ingredients except the lentils and bay leaf together in a large roasting pan and roast for about 40 minutes, stirring every 10 minutes or so.
  3. Cook lentils according to directions on package or bulk bin. It should take about half an hour. Tip: if you like shopping at bulk bins and have a phone with a camera, take a picture of the cooking directions when you’re buying your grains/ legumes/ beans. It takes out the guesswork.When they are tender, remove from heat and drain.
  4. When veggies are done roasting, remove a little more than half of them to a large mixing bowl. Mix in the drained lentils and mustard glaze, folding carefully so as not to break the squash into littler pieces.
  5. Serve on a bed of grains of your choice, garnished with torn fresh oregano.


Mustard glaze


  • 2 Tbsp your favorite mustard
  • 2 Tbsp agave
  • 2 Tbsp white balsamic vinegar (mine is from Trader Joe’s; you can certainly try subbing another vinegar)
  • 2 Tbsp canola oil
  • 1 Tbsp miso


  1. Combine all ingredients in a small bowl and stir until smooth.
  2. Pour onto other things and mouthwateriness may occur.




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