This post is sponsored by French’s Yellow Mustard.

I’m an equal condiment opportunist – I love them all!  But of the big three – ketchup, mayo, and mustard – the yellow stuff is my current favorite for its versatility.  While I’m always happy to smear mayo on my burgers or dip my potatoes in ketchup, mustard really goes above and beyond.  It’s not just a condiment – it’s an ingredient!

Here are some of my favorite ways to use mustard:

As a marinade for baked tofu (mixed with a little bit of olive oil)

As a flavor booster for crock pot dishes and soups

Mixed into scrambled eggs (so good)

To make homemade dressings – I always follow this recipe

To dress up my favorite ‘Chicken’ Salad Sammie or potato salads

If you’re looking for more fun ways to use this #NaturallyAmazing ingredient, I would highly recommend that you check out French’s Pinterest page.  The French’s Pinterest page is packed with a ton of follow-worthy boards, including BBQ meals, kid-friendly eating tips, drink recipes, and marinade ideas.  In fact, their recipes inspired this crunchy veggie topper!

I love this topper because you can add it to pretty much any baked veggie with yummy results.  So far, we’ve had it on roasted asparagus and baked potatoes.

Click through for the recipe!

Classic Yellow Mustard Crunchy Veggie Topper

Ingredients (enough topper for about 1 pound of asparagus or four servings of potatoes):

• 2/3 cup raw almonds
• 1/4 cup French’s Classic Yellow Mustard
• 1/8 cup extra virgin olive oil
• Sprinkle paprika, salt, and pepper

Directions:

• Preheat oven to 375 degrees.  The topping will take about 25 minutes to brown at 375 degrees, so decide whether you will need to cook the veggies/starches in advance.  I cooked the potatoes for 25 minutes before adding the topping; I didn’t precook the asparagus at all.
• In a blender or food processor, crush the almonds until they are blended to fine bits.
• Pour almonds into a bowl. Add mustard, olive oil, and spices and mix with a spoon.
• Spoon mixture on top of veggies.  Cook for 25 minutes, remove from oven, and serve.

What’s your favorite condiment and your favorite way to eat it?

This post is sponsored by French’s.  Thanks as usual for supporting my blog!