Roasted vegetables with mustard vinaigrette

Name: Roasted vegetables with mustard vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Cuisine: american
Ingredients: 1 lb Brussels sprouts; 1 lb potatoes; 2 red onions; 2 sprigs rosemary; 1 clove garlic; 0.75 cup olive oil; 0.5 lemon (juice); 2 tbsp Dijon mustard; 1 tbsp maple syrup; salt; pepper; parsley for garnish

Based on 72 ratings

Julie

Editor-in-Chief

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

How to secure a cutting board

How to chop herbs

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
5 g

Fat
30 g

Carb
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.