1 Tblsp fresh chopped dill, marjoram, parsley or mint
2 cups sliced young potatoes
1 medium sweet or red onion, cut up
4 carrots, sliced into thin diagonal coins or matchsticks
1 bunch of broccoli, cut up
1 yellow squash, sliced into half moons
1 zucchini squash, sliced into half moons
1 small cabbage, sliced
Sea salt and fresh ground pepper
1 Italian style sausages, sliced, optional
Instructions
Preheat the oven to 400°F. Toss the cut up vegetables into a large roasting pan. Season the mixture with sea salt and ground pepper.
Combine the olive oil, Dijon mustard, garlic and dill, marjoram, parsley or mint in a bowl and whisk together. Pour the Dijon sauce over the veggies. Stir to coat.
Roast for an hour, until fork tender.
Add in sliced cooked sausage during the last 20 minutes of roasting time, if desired.
