Roasted vegetables with mustard vinaigrette
Difficulty
Easy 👌10
min.
Preparation
30
min.
Baking
0
min.
Resting
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 |
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
364
Protein
5 g
5 g
Fat
30 g
30 g
Carb
25 g
25 g
Step 1/4
- 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
- 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
- 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.
in Berlin