My newest favorite recipe

I made this recipe for the first time over Christmas while at my parents' house. When we all (my siblings families, my parents and our family) get together, we meal plan in advance and all contribute something. I had been looking for a recipe that was allergen-free since my niece has recently been diagnosed with several allergies, and the first place I looked was this blog. I have used it many times when making a meal for a friend of mine that has several allergies including gluten and have never been disappointed in any of the recipes. Little did I know that this recipe would be so absolutely scrumptious!!!! I'd make it again today but I'm out of the ingredients and considering that I left my wallet in the car that Dan has in Mankato today and that the wind chill is currently -50, I won't be making a run to the grocery store. :-(

Roasted Vegetable Magic
This makes a very large batch so either you'll have lots of leftovers or you can cut the recipe in half.
Roasting sauce:
6 T olive oil
3/4 cup Dijon mustard--I like the stone ground kind
6 cloves garlic, minced
1 1/2 Tablespoons fresh dill, chopped (could also use marjoram or thyme)

Vegetable mix:
4-5 small red potatoes, quartered
4-5 small yukon gold potatoes, quartered
1 head broccoli, chopped
1 zucchini, cut into half-moons
1 yellow squash, cut into half-moons
1/2 head red cabbage, sliced
1 small red onion, sliced
6 carrots, sliced
Sea salt or kosher salt
Pepper

Preheat oven to 400. Mix vegetables in large roasting pan. Whisk roasting sauce in small bowl and pour over vegetables. Stir vegetables until coated. Roast in oven for about an hour stirring once or twice. Enjoy!!