Roasted vegetables with mustard vinaigrette

Roasted vegetables with mustard vinaigrette

Based on 64 ratings

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
500 g Brussels sprouts
500 g potatoes
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

Utensils

  • oven
  • cutting board
  • knife
  • baking sheet
  • aluminium foil
  • large mixing bowl
  • whisk or small blender
  • small mixing bowl

Nutrition per serving

Cal
364
Protein
5g
Fat
30g
Carb
25g

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.
  • 500 Brussels sprouts
  • 500 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

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.
  • 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

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

Step 4/4

Transfer warm roasted vegetables to serving plate and drizzle with vinaigrette. Garnish with parsley.

Transfer warm roasted vegetables to serving plate and drizzle with vinaigrette. Garnish with parsley.