Mustard Veggie Roast

A vibrant and crispy mix of veggies. Purple carrots, brussels sprouts and string beans, glazed with a delicately sweet mustard dressing. Infused with a fragrant touch of rosemary. A very cosy dish, perfect to share or enjoy solo.


VeganLow sugarLow in saturated fatsSource of fibreSource of proteinNot spicyWithout onionsWithout cuminWithout coriander

Purple Carrots

Not only do they look fabulous, but their complex sweet aroma is extremely palatable.

Brussels Sprouts

Love them or hate them, but one thing is for sure: their nutrient profile makes this an impressive little veggie.

Mustard Seeds

This mighty seed is one of the most widely used spices in various cuisines, bringing a subtle but distinct flavour to any dish.

Brussels sprouts (17%), fried sweet potatoes (sweet potatoes, sunflower oil) (16%), fried potatoes (potatoes, sunflower oil, dextrose, salt) (16%), green beans, purple carrots (10%), yellow carrots (9%), water, mustard (water, MUSTARD SEED, spirit vinegar, salt, sugar, chili, turmeric) (2%), sweetened dried cranberries (cranberries, cane sugar, sunflower oil), sunflower seeds, extra virgin olive oil, MUSTARD SEED, salt, agave syrup, rosemary, rice starch, garlic, black pepper.

Gemiddelde voedingswaarden100gPortie (450g)
Energie (kj/kcal)430/1041936/463
Vet (g)4,319,4
hiervan verzadigde vetzuren (g)0,41,8
Koolhydraten (g)12,656,7
van welke suikers (g)4,620,7
Vezel (g)2,812,6
Eiwit (g)29
Zout (g)0,763,42


Preheat the oven to 200-220°C. Put the content on a tray with parchment paper. Add 2 tbsp. of olive oil and mix. Bake for 10 min., then stir thoroughly, bake for another 10 min.


Cook on high heat with 2 tbsp. of olive oil for 7-9 minutes with a lid. Stir frequently.

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