From the kitchen
Honey Mustard Marinade
A sweet glaze for roasted root vegetables using stone-ground mustard, honey, and rice milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1/2 cup Rice Milk
- 3 tbsp Stone-Ground Mustard
- 3 tbsp Honey
- 2 tbsp Olive Oil
- 1 tbsp Apple Cider Vinegar
- Salt and Pepper, to taste
Method
- Whisk the rice milk, mustard, honey, olive oil, and apple cider vinegar together until combined.
- Season with salt and pepper.
- Toss with cubed root vegetables before roasting, or brush onto vegetables halfway through roasting.
- Roast at 425°F (220°C) until tender and caramelized, about 25 to 30 minutes, brushing with extra marinade partway through.
- Serve warm.
Kitchen note
Rice milk's natural sugars caramelize alongside the honey here, giving roasted vegetables an even deeper glaze than honey and mustard would achieve alone.
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