Roasted Veggie and Dijon Drizzle Sandwich

Roasted Veggie with Dijon Drizzle

Total Time50


  • 1 pound small to medium carrots, peeled

  • 1 large onion, cut in ½-inch wedges

  • 1 medium bell pepper, cut in ½-inch strips

  • 2 teaspoons extra virgin olive oil, divided

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 small bunch asparagus, tough stalks removed

  • 2 tablespoons Dijon mustard

  • 2 teaspoons honey

  • 2 teaspoons chopped fresh thyme or ¼ teaspoon dried thyme

  • 8 slices Nature’s Own Life Double Fiber Wheat Bread, toasted


  • Heat oven to 425° F. Cut thick carrots in half lengthwise.

  • Place carrots, onion and bell pepper on baking sheet; toss with olive oil, salt and pepper.

  • Roast 10 minutes. Stir in asparagus.

  • Continue roasting 10 to 15 minutes longer or until vegetables are beginning to brown and are tender. Cool 10 minutes.

  • Meanwhile, stir together mustard, honey and thyme.

  • Spread 4 slices toast with 1 teaspoon mustard mixture each.

  • Divide vegetables evenly over toast; drizzle remaining mustard mixture over vegetables.

  • Top with remaining slices of toast.