Gluten-free roast vegetables with honey and mustard glaze

Gluten-free roast vegetables with honey and mustard glaze: sweet potato, broccoli, pepper and red onion from the oven, roasted with spices and gently caramelised.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 280 kcal per serving
• Protein: 6 g
• Fat: 13 g
• Carbs: 35 g

Ingredients

• 1 sweet potato
• 2 carrots
• 1 red onion
• 200 g broccoli
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp wholegrain mustard
• 1 red pepper
• Salt
• Pepper
• 1 tsp paprika

Method

You’ll need: oven · baking tray · chopping board · knife · mixing bowl

1. Preheat the oven to 200 °C (180 °C fan). Cut the sweet potato, carrots, pepper, red onion and broccoli into even pieces.
2. Spread the veg on a baking tray lined with baking paper. Toss with olive oil, salt, pepper and paprika and spread out well.
3. Stir the honey and wholegrain mustard together in a small bowl. That's a quick glaze with a sweet and tangy note.
4. Roast the veg at 200 °C for 15 min first, until it starts to colour. Then take out the tray, spoon over the honey and mustard glaze and carefully turn everything.
5. Bake at 200 °C for another 8–10 min, until the veg is tender and golden brown at the edges. The glaze should set slightly but not turn dark.
6. Serve hot. A spoonful of yoghurt or a little feta goes well with it if you like it even more savoury.

Good to know

A tray of roast veg like this makes a lot of evenings easier. Little effort, a lovely smell from the oven and, at the end, something you really look forward to eating.

Swaps

Honey → date paste (unrefined sweetness, plus a little fibre) | Broccoli → Brussels sprouts (more fibre and a stronger flavour) | Sweet potato → squash (similarly mild) | Feta as a topping → natural yoghurt made from sheep's or cow's milk (a fresh contrast, also with protein)

Allergens

Contains mustard; gluten-free if the mustard and other ingredients are labelled as such. The optional yoghurt or feta adds milk (in pregnancy, use feta made from pasteurised milk). Season mildly for children; in pregnancy these everyday ingredients are fine as long as everything is washed well and cooked through.

Dairy-free recipes