Roasted vegetables with mustard vinaigrette
oven, cutting board, knife, baking sheet, aluminium foil, large mixing bowl, whisk or small blender, small mixing bowl
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Step 1/ 4
- 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
- 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
- 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.
Enjoy your meal!