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Roasted Vegetables With Maille Mustard Sauce

Roasted Vegetables With Maille Mustard Sauce

30 - 60 minutes, Side, Vegetables -

Serves 2


  • 1 medium-sized fresh beetroot
  • 1 small butternut squash
  • 1 parsnip
  • 1 red onion
  • 1 garlic
  • 1 sprig of fresh rosemary
  • 1 handful green beans
  • 150 ml or 3/4 cup olive oil
  • 50 grams chanterelle mushrooms
  • 2 tablespoons Maille Dijon Originale Mustard
  • 1 large clove of garlic



      1. Cut all the vegetables into even size pieces, you can cut them stick size or squares as long as they are roughly even in diameter.
      2. Place in a baking paper lined shallow dish or a baking tray.
      3. Smear with half the olive oil and 1 tablespoon of the Maille mustard and toss the vegetables to cover evenly
      4. Roughly chop the rosemary or pick the leaves and sprinkle over the vegetables.
      5. Place in a preheated oven at 180°C/350°F for 30 minutes or until golden on the edges.
      6. Mix the remaining olive oil and mustard in a small bowl.
      7. Plate the vegetables and drizzle with the mustard and olive oil mix and