Roasted vegetables with mustard vinaigrette
Difficulty
Easy 👌10
min.
Preparation
30
min.
Baking
0
min.
Resting
Ingredients
| 500 g | Brussels sprouts |
| 500 g | potatoes |
| 2 | red onions |
| 2 sprigs | rosemary |
| 1 clove | garlic |
| 180 ml | olive oil |
| ½ | lemon (juice) |
| 2 tbsp | Dijon mustard |
| 1 tbsp | maple syrup |
| salt | |
| pepper | |
| parsley for garnish |
Metric
Imperial
How-To Videos
Utensils
- whisk or small blender
- baking sheet
- oven
- aluminum foil
- cutting board
- knife
- large mixing bowl
- small mixing bowl
Enjoy with
Grüner Veltliner
The characteristic white pepper notes of this Austrian wine complement the mustard vinaigrette.
Nutrition per serving
Cal
364
364
Protein
5g
5g
Fat
30g
30g
Carb
25g
25g
Step 1/4
- 500 g Brussels sprouts
- 500 g potatoes
- 2 red onions
- 2 sprigs rosemary
- 1 clove garlic
- oven
- cutting board
- knife
Preheat oven to 200°C/400°F. Halve Brussels sprouts, cube potatoes, cut red onions into wedges, chop rosemary and parsley, and mince garlic.
Step 2/4
- 60 ml olive oil
- salt
- pepper
- baking sheet
- aluminium foil
- large mixing bowl
In a large bowl, toss Brussels sprouts, potatoes, onions, and rosemary together with olive oil and salt and pepper to taste. Transfer to an aluminum foil-lined baking sheet in a single layer and roast for approx. 20 – 30 min., or until cooked through and caramelized.
Step 3/4
- ½ lemon (juice)
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup
- 120 ml olive oil
- whisk or small blender
- small mixing bowl
Meanwhile, whisk or blend lemon juice, mustard, garlic, and maple syrup until combined. Slowly add olive oil until emulsified.
in Berlin