Mustard and Fennel Roasted Vegetables

I threw together this veggie side dish using some random ingredients from the fridge. I needed some veggies for my Lean on Lamb Supper Club, and wanted something low maintenance. So, I threw together the veggies I had in the fridge with some yummy fennel and tossed it all in a mustard vinaigrette. A few minutes in the oven and out came a simple but flavorful side dish that had some kick but did not overpower the main course. I'm keeping this short because it's Friday. HAPPY WEEKEND.


Ingredients:
3 cups cauliflower florets, washed and trimmed
3 cups of Brussels sprouts, stems removed, halved and washed
1 medium fennel bulb, washed and cut into 1" slices (reserve fronds)
1 tbsp extra virgin olive oil
1 tbsp dijon mustard
1 tbsp white wine vinegar
1 tsp fennel seeds
1 tsp sea salt
1 tsp black pepper

Step by Step Instructions:
1. Preheat oven to 425
2. In a large baking dish, spread cauliflower, sprouts and fennel slices in a single layer
3. Whisk together oil, mustard and vinegar
4. Drizzle mixture over veggies and toss to coat thoroughly
5. Season with fennel seeds, salt and pepper
6. Roast for 20-25 minutes, until veggies are crisp and cooked through
7. Serve garnished with fennel fronds