One of my addictions is the cooking competition shows on the Food Network. It amazes me how the chefs on the show Chopped will receive a “mystery basket” of ingredients and then turn those foods into a wonderful masterpiece. The whole concept of not using a recipe terrifies me! Sure, I’d consider myself a good cook, but I generally need to follow a recipe in order to make something edible. This past week, I decided to challenge myself with some leftover ingredients and create a new side dish. To my surprise, it came out quite tasty!
Sautéed Vegetables with Tangy Mustard Dressing
- 3 small-medium sweet potatoes, sliced
- 1 sweet onion, sliced into thick wedges
- 12 oz mushrooms, sliced into thick wedges
- 4 garlic cloves
- 1 cup of chopped asparagus
- 1 Tbsp coconut oil
For the Dressing
- 3 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh dill
- Salt and pepper to taste
1. Heat coconut oil over medium heat. Add sweet potatoes, onions, mushrooms and garlic and heat until sweet potatoes become slightly tender, stirring often.
2. Add asparagus and cook for an additional 4-5 minutes until asparagus becomes slightly tender.
3. Meanwhile, whisk all dressing ingredients together in small bowl.
4. Pour dressing over vegetables or serve as a dipping sauce on the side.
