Step 1/4
- 500 g Brussels sprouts
- 500 g potatoes
- 2 red onions
- 2 sprigs rosemary
- 1 clove garlic
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.