Dijon Dressed Slow Cooked Veggies
Elevate your vegetable game with this mouthwatering recipe for Dijon Dressed Slow Cooked Veggies! Perfectly tender carrots, parsnips, baby potatoes, and red onion are slow-cooked to perfection in a fragrant broth infused with fresh thyme and garlic. The dish is finished with a tangy and slightly sweet Dijon mustard dressing, made with a hint of honey and lemon juice for the ultimate flavor boost. This versatile side dish is not only incredibly easy to prepare, but it also fills your kitchen with comforting aromas as it simmers away. Garnished with a sprinkle of fresh parsley, these slow-cooked vegetables are an elegant, crowd-pleasing addition to any meal—whether it’s a holiday spread, weeknight dinner, or plant-based feast.
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 500 grams Baby potatoes
- 1 large Red onion
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 250 ml Low-sodium vegetable broth
- 1.5 tablespoons Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 2 sprigs Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped parsley
Instructions
Peel and chop the carrots and parsnips into 2-3 inch pieces. Halve the baby potatoes. Peel and cut the red onion into thick wedges. Mince the garlic cloves.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the red onion and garlic for 2-3 minutes until fragrant. Transfer this to the slow cooker.
Add the carrots, parsnips, baby potatoes, and thyme sprigs to the slow cooker. Drizzle with the remaining olive oil and season with salt and black pepper. Toss well to coat.
Pour the vegetable broth over the vegetables. Cover and cook on low for 4 hours, or until the vegetables are tender and have absorbed the flavors.
In a small bowl, whisk together the Dijon mustard, lemon juice, and honey to create the dressing. Once the vegetables are cooked, gently toss them in the mustard dressing while still in the slow cooker.
Remove the thyme sprigs, and adjust the seasoning with additional salt and pepper as needed.
Transfer the vegetables to a serving platter or bowl. Sprinkle with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 45.0 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4657 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
