Preheat your oven to 400 degrees.

Prepare your vegetables: trim the edges off the asparagus (stalk end) and discard. Slice remaining stalk into 2 inch pieces. Chop zucchini into 1/4 inch slices (optionally cut each slice into quarters). Slice bell pepper into tall strips or 1 inch chunks. Spread vegetables over a large roasting pan. Brush the vegetables with olive oil (using 1-2 tbsp). Sprinkle salt and pepper.

Roast for approximately 25 minutes (maybe a little more or less depending on oven).

Meanwhile, mix together remaining oil, mustard, syrup, and lemon juice in a small bowl.

Once vegetables are done roasting, remove and toss with dijon sauce. Sprinkle with more salt and pepper, and add almonds.

Serve warm.