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Roasted vegetables with mustard vinaigrette

Roasted vegetables with mustard vinaigrette

Based on 101 ratings
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"Want a shortcut with more flavors? Try our FLEUR DE SALTY seasoning in this recipe!"
Difficulty
Easy 👌
Preparation
10 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
166⅔ g
Brussels sprouts
166⅔ g
potatoes
red onions
sprigs
rosemary
clove
garlic
60 ml
olive oil
lemon
tbsp
Dijon mustard
tbsp
maple syrup
salt
pepper
parsley (for garnish)
Kitchen Stories Fleur de Salty seasoning (optional)
MetricImperial

Utensils

oven, knife, cutting board, large bowl, baking sheet, aluminum foil, immersion blender, bowl (small), Fleur de Salty seasoning

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Nutrition per serving

Cal364
Fat30 g
Protein5 g
Carb25 g
  • Step 1/ 4

    Preheat oven to 200°C/400°F. Halve Brussels sprouts, cube potatoes, cut red onions into wedges, chop rosemary and parsley, and mince garlic.
    • 166⅔ g Brussels sprouts
    • 166⅔ g potatoes
    • red onions
    • sprigs rosemary
    • parsley (for garnish)
    • clove garlic
    • oven
    • knife
    • cutting board

    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

    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.
    • 20 ml olive oil
    • salt
    • pepper
    • large bowl
    • baking sheet
    • aluminum foil

    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

    Meanwhile, whisk or blend lemon juice, mustard, garlic, and maple syrup until combined. Slowly add olive oil until emulsified.
    • lemon
    • tbsp Dijon mustard
    • tbsp maple syrup
    • 40 ml olive oil
    • immersion blender
    • bowl (small)

    Meanwhile, whisk or blend lemon juice, mustard, garlic, and maple syrup until combined. Slowly add olive oil until emulsified.

  • Step 4/ 4

    Transfer warm roasted vegetables to a serving plate and drizzle with vinaigrette. Garnish with parsley. Season with our FLEUR DE SALTY seasoning if liking.
    • Kitchen Stories Fleur de Salty seasoning (optional)
    • Fleur de Salty seasoning

    Transfer warm roasted vegetables to a serving plate and drizzle with vinaigrette. Garnish with parsley. Season with our FLEUR DE SALTY seasoning if liking.

  • Enjoy your meal!

    Roasted vegetables with mustard vinaigrette

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