Dijon Garlic Sauce for Vegetables
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Looking for an absolutely amazing sauce for vegetables? Once you try this fast, 4 ingredient recipe for Dijon Garlic Sauce for Vegetables, your dinners will never be the same!
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We are a veggie-loving family. We haven’t met many vegetables that we don’t like. So all Summer long, while the grill is full of our favorite chicken, steaks or sausages, I put our oven to work making this simple, flavorful side dish!
Roasted Vegetables with Garlic Dijon Sauce
Naturally, there are vegetables involved. Since swimsuit season and pool parties are right around the corner, roasting or grilling vegetables is my favorite way to amp of the flavor of veggies without adding lots of butter or cheese. For this batch of roasted vegetables, I used vibrant green asparagus and fresh green beans.
What to Eat with this Dijon Garlic Sauce for Vegetables
From experience – and we’ve made this sauce A LOT – this Garlic Dijon Sauce is amazing over potatoes, carrots, brussel sprouts, broccoli, and even roasted tomatoes, so feel free to roast or grill whatever vegetables are in season and drizzle them with this super flavorful 4-ingredient sauce.
Just like with the homemade honey mustard sauce on these gloriously glazed Grilled Honey Mustard Drumsticks, every ingredient in the sauce plays an important part in big flavor, so pick a quality dijon mustard.
How to Make Dijon Garlic Sauce for Vegetables
With just four ingredients, each one adds character to the sauce:
- Dijon mustard makes the sauce creamy and adds depth of flavor
- Soy sauce adds the salty component and that great savory ‘umami’ flavor
- The oil gives the sauce its smooth pourable consistency
- Garlic adds a punch of tang and a little bite
Now, once your vegetables are roasted, just whisk the 4 ingredients together – no heating or chilling required – and the Garlic Dijon Sauce is ready for your veggies!
Give those roasted beauties a good drizzle and dig in!
I love to serve a few lemon wedges on the side to add a little pop of bright citrus flavor … just a little squeeze will do!
If you would rather serve this dish as an appetizer, just spoon some of the garlic Dijon sauce into the bottom of a tall shot glass and place your roasted veggies on top of the sauce in the glass standing up. It makes for a beautiful presentation and there are no forks required!
You might also like these Lemon Roasted Vegetables or this Cuban Cobb Salad with a Mustard Vinaigrette.
If you try this Garlic Sauce for Vegetables recipe, please comment and rate it below, I love hearing from you!
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Dijon Garlic Sauce with Roasted Vegetables
- Total Time: 25 minutes
- Yield: 10 1x
Description
Looking for an absolutely amazing sauce for vegetables? Once you try this fast, 4 ingredient recipe for Dijon Garlic Sauce for Vegetables, your dinners will never be the same!
Ingredients
- One pound fresh asparagus (trimmed)
- One pound fresh green beans (end removed)
- One lemon cut into wedges (optional)
Garlic Dijon Sauce
- 2 tablespoons oil (olive oil or grape seed oil)
- 2 tablespoons soy sauce (low sodium soy sauce & liquid aminos work as well)
- 2 tablespoons dijon mustard
- 2 – 3 teaspoons minced garlic
Instructions
- Preheat oven to 375 degrees F.
- Spritz a large sheet pan with non-stick cooking spray.
- Spread trimmed asparagus and green beans on the baking sheet.
- Mist or toss with olive/grape seed oil and sprinkle with salt and pepper.
- Roast vegetables for 10-15 minutes or until fork tender.
- While the vegetables are roasting, whisk together the garlic Dijon sauce.
- Serve roasted vegetables with sauce and lemon wedges.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: sides
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 51
- Sugar: 2.4 g
- Sodium: 237.9 mg
- Fat: 3 g
- Carbohydrates: 5.5 g
- Protein: 2.4 g
- Cholesterol: 0 mg
This recipe was originally published in May 2017 and updated with new photos and video in September 2019.
Oooohhh, sounds and looks so good.We’re veggie eaters also, sometimes would rather eat veggies than the meat.
When hubs and I got married I wasn’t much of a veggie eater at all, love most of them now.
You sound like a very good cook, always thinking up such good meals and treats. With two boys they keep you busy cooking. Boys are bottomless pits when they get to be teenagers, sometimes before.
When my first boy was baby couldn’t seem to give him enuf veggies. At 9 months old he weighed 30 lbs. How many babies really love junior veggies?
He’s 6’3 1/2″ and weighs 230, works out all the time to keep his weight down and eats very healthily.
Can imagine how your family loves going to a salad bar, I sure do.
Have wonderful weekend
I love asparagus. This looks like a yummy recipe. Thanks for sharing at the Monday Funday Party. – Emily
I tried this and it was AMAZING!! I don’t think I’ll wver make veggies without it again!
I was really looking forward to trying this but it just wasn’t right! I like strong flavours but it was really overpowering!
I’m sorry you didn’t care for it Jan
Yum!!!
the sauce was a crazzeee combination of strong flavours. not exactly more-ish, more ‘just take a tiny little bit’ or you wont be able to taste anything else
I’m sorry it was too strong for you Scott, thanks for the feedback!
Way too salty. Threw it out.
Strong flavor, but i added heavy cream and it made it softer in taste 👌🏻 Delicious
Great tip!
I really liked this sauce. I added some sesame seeds on top.
I’m so glad you liked it!
Hi l put this wonderful sauce over some baked vegetables I was cooking. So easy to make and delicious. My husband actually added the leftover sauce to his meat. Thanks for such a great recipe.
I mixed about 1/2 cup of vegetable broth to keep the flavor, but not have it so intense.
This recipe is great; just made it and am dipping my raw vegetables into it! Will use it tonight for roasted veggies. If you think the flavor is somewhat intense, start with a teaspoon of mustard and add as necessary. Many recipes that call for dijon use a lower ratio of mustard to the other ingredients. Thanks for this great flavor for my roasted veggies!