|500 g||Brussels sprouts|
|180 ml||olive oil|
|2 tbsp||Dijon mustard|
|1 tbsp||maple syrup|
|parsley for garnish|
The characteristic white pepper notes of this Austrian wine complement the mustard vinaigrette.
Preheat oven to 200°C/400°F. Halve Brussels sprouts, cube potatoes, cut red onions into wedges, chop rosemary and parsley, and mince garlic.
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.
Meanwhile, whisk or blend lemon juice, mustard, garlic, and maple syrup until combined. Slowly add olive oil until emulsified.