Search
Roasted vegetables with mustard vinaigrette

Roasted vegetables with mustard vinaigrette

Based on 86 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

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

Ingredients

Servings:-6+
500 g Brussels sprouts
500 g potatoes
2 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

How-To Videos

How to secure a cutting board

How to chop herbs

Nutrition per serving

Cal
364
Protein
5 g
Fat
30 g
Carb
25 g

  • 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 g Brussels sprouts
    • 500 g 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.

More delicious ideas for you

Connect

Get the app!

Apple App StoreGoogle Play

Join

Find

Change language

Made with love in Berlin

AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement