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Roasted vegetables with mustard vinaigrette
Ingredients
Utensils
oven, knife, cutting board, large bowl, baking sheet, aluminum foil, immersion blender, bowl (small), Fleur de Salty seasoning
How-To Videos
How to secure a cutting board
How to chop herbs
Nutrition per serving
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!
Tags
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