Fridge Friend Recipes
Mustard Glazed Roast Vegetables with Cabbage recipe
Bagged vegetables are roasted until caramelised, then tossed with a sharp mustard glaze and tender cabbage. This makes a colourful, satisfying side dish or light vegetarian meal.
30 min · Easy · British Jump to method
Ingredients
- 400g Bagged vegetables
- 150g Cabbage
- 1 tbsp Mustard
- 1 tbsp Plain cooking oil
- pinch Salt
- pinch Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 74 kcal |
| Protein | 2.2 g |
| Carbohydrates | 8.9 g |
| Fat | 3.8 g |
| Saturated fat | 0.4 g |
| Fibre | 3.6 g |
| Sugar | 4.7 g |
| Sodium | 171 mg |
Why this works
A light, vegetable-led side dish that is relatively low in calories, fat and sodium, with a modest fibre contribution.
Vitamin C and folate. Cabbage and mixed vegetables can contribute vitamin C and folate, supporting immune function and normal cell activity.
Fibre for digestion. The vegetables provide useful fibre, which supports bowel regularity and helps increase fullness.
Sodium watch. A pinch of salt plus mustard adds some sodium, but the overall level remains fairly modest per serving.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Shred the cabbage and place it in a roasting tray with the bagged vegetables.
- Mix the mustard with a little oil, salt and black pepper if using, then toss through the vegetables.
- Roast for 20-25 minutes, stirring once, until the vegetables are tender and browned at the edges.
- Serve hot as a side dish or spoon over grains if desired.
Prefer the classic version? Canola Oil Roasted Vegetable Traybake
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