Description
It takes a little bit of effort here, but it's totally worth it. You need to add the different veggies to the oven in stages so that they are all perfectly cooked.
Ingredients
1 pound multi-colored new potatoes, quartered
1 bunch white asparagus, trimmed and cut into thirds
1 pound brussels sprouts, trimmed, outer leaves peeled and halved
4 cloves garlic, paper left on
Extra virgin olive oil
Salt and fresh ground pepper
Chives, for garnish
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
Instructions
Preheat oven to 400°F. Toss potatoes to coat with oil and season with salt and pepper. Put on baking sheet with garlic cloves and roast for 30 minutes. Toss brussels sprouts with oil, salt and pepper and add to potatoes, stirring to move the potatoes around. Roast for another 15 minutes. Toss asparagus with oil, salt and pepper and add to potato mixture, stir, and roast for another 15 minutes.
Remove pan from oven and squish the roasted garlic pulp into a large bowl. Add mustard, vinegar, salt and pepper. Whisk in a few tablespoons of oil to emulsify. Add in veggies and toss to coat with vinaigrette. Garnish with chives.
Nutrition
- Serving Size:
- Calories: 117
- Sugar: 3.2 g
- Sodium: 484.8 mg
- Fat: 2.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 20.6 g
- Fiber: 5.4 g
- Protein: 4.7 g
- Cholesterol: 0 mg
