Roasted vegetables with mustard vinaigrette

Step 1/ 4

• 166⅔ g Brussels sprouts
• 166⅔ g potatoes
• ⅔ red onions
• ⅔ sprigs rosemary
• parsley (for garnish)
• ⅓ 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

• 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

• ⅛ lemon
• ⅔ tbsp Dijon mustard
• ⅓ 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

• 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!