Roasted Veggie with Dijon Drizzle

• Vegetarian

• Produce

  • 1 small bunch Asparagus
  • 1 Bell pepper, medium
  • 1 lb Carrots, small to medium
  • 1 Onion, large
  • 2 tsp Thyme, fresh

• Condiments

  • 2 tbsp Dijon mustard
  • 2 tsp Honey

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 8 slices Nature's own life double fiber wheat bread, toasted

Found on naturesownbread.com

Directions

• Heat oven to 425° F. Cut thick carrots in half lengthwise.
• Place carrots, onion and bell pepper on baking sheet; toss with olive oil, salt and pepper.
• Roast 10 minutes. Stir in asparagus.
• Continue roasting 10 to 15 minutes longer or until vegetables are beginning to brown and are tender. Cool 10 minutes.
• Meanwhile, stir together mustard, honey and thyme.
• Spread 4 slices toast with 1 teaspoon mustard mixture each.
• Divide vegetables evenly over toast; drizzle remaining mustard mixture over vegetables.
• Top with remaining slices of toast.