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
- 4 cups broccoli chopped
- 2 cups mushrooms sliced
- 6 slices bacon chopped
- 1 cup olive oil
- 2 tsp garlic powder
- 1 tbsp dijon mustard
Preheat oven to 450*. Line a large sheet pan with parchment paper
Chop broccoli, mushrooms, and bacon into bite-size pieces. Place on sheet pan and spread evenly.
In a small bowl, whisk together the oil, mustard, and garlic. Spread over vegetables. Toss to coat and spread evenly on the pan.
Roast for 10 minutes. Remove and toss again. Roast another 7-10 minutes. Serve immediately.