Roasted vegetables with mustard vinaigrette

Roasted vegetables with mustard vinaigrette

Based on 100 ratings

Difficulty

Easy 👌

Preparation

10 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
166⅔ g
Brussels sprouts
166⅔ g
potatoes
red onions
sprigs
rosemary
clove
garlic
60 ml
olive oil
lemon (juice)
tbsp
Dijon mustard
tbsp
maple syrup
salt
pepper
parsley for garnish
MetricImperial

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 secure a cutting board

how-to-chop-herbs

How to chop herbs

Nutrition per serving

Cal364
Fat30 g
Protein5 g
Carb25 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.
    • 166⅔ g Brussels sprouts
    • 166⅔ g potatoes
    • red onions
    • sprigs rosemary
    • 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.
    • 20 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.
    • lemon (juice)
    • tbsp Dijon mustard
    • tbsp maple syrup
    • 40 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.

  • Enjoy your meal!

    Roasted vegetables with mustard vinaigrette

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