Veggies Roasted in Pecan Oil

Ingredients:

• 4 cups red potatoes, chopped
• 3 cups broccoli florets
• ¼ cup Parmesan cheese, shredded
• ¼ cup MNPG Pecan Oil
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• Sea salt to taste
• Ground black pepper to taste

Directions:

1. Preheat oven to 400°F
2. Line a large baking sheet with aluminum foil for easy cleanup. Spray sheet with cooking spray.
3. Chop potatoes into small chunks, place in a large zip-lock bag or bowl and set aside.
4. Combine pecan oil, mustard, lemon juice, garlic, onion powder, salt and pepper in a small mixing bowl or measuring cup and whisk until thoroughly combined.
5. Toss the potatoes in 2/3 of the mustard mixture.
6. Bake potatoes for 25-30 minutes.
7. Meanwhile, in the same ziplock bag or bowl, toss the broccoli florets with the rest of the mustard mixture.
8. Remove potatoes from the oven and stir lightly.
9. Gently move potatoes on one side of the baking sheet and place broccoli florets on the other side of the pan.
10. Bake for additional 10 minutes or until broccoli is roasted.
11. Remove from the oven. Sprinkle parmesan cheese on potatoes and broccoli, return to the oven and roast for additional 5 minutes.
12. Remove roasted broccoli and potatoes from oven and serve hot.