Roasted vegetables with mustard vinaigrette

Name: Roasted vegetables with mustard vinaigrette
Prep time: 600 s
Cook time: 1800 s
Total time: 2400 s
Yield: 6 Servings
Cuisine: american
Ingredients: 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

Based on 64 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

How-To Videos

Utensils

oven
cutting board
knife
baking sheet
aluminium foil
large mixing bowl
whisk or small blender
small mixing bowl

Nutrition per serving

Cal
364

Protein
5g

Fat
30g

Carb
25g

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.