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Roasted vegetables with mustard vinaigrette

Roasted vegetables with mustard vinaigrette

Based on 73 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

www.instagram.com/julie.e.myers

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
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

Utensils

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

How-To Videos

Kitchen Stories

How to secure a cutting board

Kitchen Stories

How to chop herbs

Nutrition per serving

Cal
364
Protein
5 g
Fat
30 g
Carb
25 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.
    • 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.

  • Step 3/4

    Meanwhile, whisk or blend lemon juice, mustard, garlic, and maple syrup until combined. Slowly add olive oil until emulsified.
    • 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.

    Transfer warm roasted vegetables to serving plate and drizzle with vinaigrette. Garnish with parsley.

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