Roasted Veggies with Sweet Mustard Sauce

1 or 2 sweet onions, sliced into wedges
1 ½ cups cauliflower, cut into bite-sized pieces
1 cup baby carrots or carrots, chopped into bite-sized pieces
1 red or orange bell pepper
2 small zucchini squash, cut into bite-sized pieces
1 yellow squash, cut into bite-sized pieces
1 large portabella mushroom top, cut into bite-sized pieces
Freshly ground black pepper to taste
½ tsp. sea salt
½ cup extra virgin olive oil

Sweet Mustard Sauce
5 cloves garlic, minced
3 tablespoons agave nectar or honey
3 tablespoons Dijon mustard
1 tsp. lemon juice
½ cup Italian parsley, chopped

Preheat oven to 350 degrees. Combine all the veggies in large mixing bowl. Sprinkle with salt and pepper. Add olive oil. Toss to coat vegetables. Spread vegetables evenly on an 11 X 17 cookie sheet. Roast vegetables for approximately 50 to 60 minutes, stirring several times. Cook vegetables until tender and beginning to caramelize.

In a small bowl, mix garlic, agave nectar, mustard and lemon juice. Whisk until well mixed. Pour cooked vegetables in a large serving bowl. Add mustard sauce and toss until evenly coated. Sprinkle with parsley and serve. Makes 6 servings. Double recipe for a larger group.