Roasted vegetables with mustard vinaigrette

Roasted vegetables with mustard vinaigrette

42 ratings

Lars, physiotherapist


„This is an incredibly easy and delicious side dish that's perfect for any occasion!“

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
  • 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

Utensils

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

Enjoy with

Grüner Veltliner
The characteristic white pepper notes of this Austrian wine complement the mustard vinaigrette.

Nutrition per serving

Cal
364
Protein
5g
Fat
30g
Carb
25g

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 Brussels sprouts
  • 500 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.