There are a lot of different ways to break up the variety of roasted vegetables. Once you have a basic roasting recipe, adding in various dressings and toppings is easy.
Roasting requires space and high heat. You need a large sheet pan or even 2 sheet pans for your vegetables. They need room to roast. Otherwise, they steam together and turn into a mushy mess. The more you try to “roast” a mushy mess, the more likely you end up with burned mush.
Roasting also needs oil. I use olive oil, avocado oil, coconut oil, and occasionally bacon lard. After chopping your vegetables, coat with oil, shake the pan to evenly distribute your vegetables and roast in a pre-heated 450* oven. This works every time.
Now that I have my tried-and-true recipe, I’m adding bacon and a ginger mustard dressing before roasting.
I love the flavors of garlic and bacon together. For an extra flavorful kick, I added dijon mustard to my oil and whisked all the flavors into a quick dressing to coat the broccoli before roasting.
The results were great! Crispy tender roasted broccoli and mushrooms, the salty bites of bacon, all covered in a spicy dressing. The whole thing took 30 minutes from start to plate.
Roasted Broccoli with bacon
Roasted broccoli and bacpon with garlic mustard dressing
Ingredients
- 4 cups broccoli chopped
- 2 cups mushrooms sliced
- 6 slices bacon chopped
- 1 cup olive oil
- 2 tsp garlic powder
- 1 tbsp dijon mustard
Instructions
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Preheat oven to 450*. Line a large sheet pan with parchment paper
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Chop broccoli, mushrooms, and bacon into bite-size pieces. Place on sheet pan and spread evenly.
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In a small bowl, whisk together the oil, mustard, and garlic. Spread over vegetables. Toss to coat and spread evenly on the pan.
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Roast for 10 minutes. Remove and toss again. Roast another 7-10 minutes. Serve immediately.
