Roasted vegetables with mustard vinaigrette

Step 1/4

• 166⅔ g Brussels sprouts
• 166⅔ g potatoes
• ⅔ red onions
• ⅔ sprigs rosemary
• ⅓ 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

• 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

• ⅛ lemon (juice)
• ⅔ tbsp Dijon mustard
• ⅓ 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.

Enjoy your meal!