/images.kitchenstories.io/recipeImages/16_01_120_Title_4x3.jpg)
Roasted vegetables with mustard vinaigrette
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, cutting board, knife, baking sheet, aluminium foil, large mixing bowl, whisk or small blender, small mixing bowl
Take an easy quiz and discover more recipes you’ll love!
How-To Videos
How to secure a cutting board
How to chop herbs
Nutrition per serving
Step 1/ 4
- 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
- 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!
Tags
More delicious ideas for you
