Roasted Cauliflower and Carrots
in Mustard Sauce

Serves 4


  • 1 small head cauliflower, trimmed into florets (about 2 cups)
  • 1 pound carrots (about 4 large), diagonally cut into 1-inch slices
  • 2 teaspoons olive oil
  • ½ teaspoon pepper
  • 1 Tablespoon olive oil
  • 2 Tablespoons Dijon mustard (or your favorite specialty mustard)
  • 1 teaspoon prepared horseradish
  • 1 teaspoon honey
  • ¼ cup chopped fresh parsley
  • salt to taste (optional)

Seasoned Cook: Use this basic dressing over other vegetable combinations, too.


  • Preheat oven to 425°.
  • In a bowl, toss cauliflower florets and carrots with 2 teaspoons olive oil and pepper. Cover and microwave five minutes.
  • Spray a baking sheet with cooking oil spray. Place vegetables in a single layer in the pan. Roast 10 minutes, until vegetables are tender and cauliflower edges are browned.
  • While the vegetables are roasting, combine 1 tablespoon olive oil, mustard, horseradish, and honey in a small bowl. Remove vegetables from oven, toss with the sauce and parsley.

Cauliflower Per serving: 138 calories, 3g protein, 18g carbohydrate (5g fiber), 7g fat (1g sat, 4g mono/poly), 213mg sodium