Roast potatoes

40 min

Roast Potatoes with Mustard

Roasted parsnips and carrots are a dream team. Adding the mustard gravy is a simple way to turn the veggies into a very comforting meal. If you don't like mustard you can leave away the whole sauce and serve with mayonnaise.

Ingredients

4 servings

1 kg
4
4
1
90 g

 

 

Baby potatoes
Carrots
Parsnips
Broccoli
Sun-dried tomatoes

400 ml
3 TBL sp
1 tea sp
1 tea sp
2
2 cloves

(Soy) cream
Mustard
Paprika powder
Cumin
Red onion
Garlic

Prep

15 min

  1. Pre-heat oven to 220°C
  2. Cut 1 onion into rings and dice the other
  3. Cut broccoli into florets
  4. Cut carrots and parsnips into long slices
  5. Cut sun-dried tomatoes into strips
  6. Mince garlic

Cook

25 min

pan 2

Halve the baby potatoes and cook shortly

~5 min

oven

Spread potatoes, broccoli, parsnips, carrots and onion rings on a baking sheet

drizzle with some olive oil, season with salt and pepper, ~20 min at 200°C

pan 1b

Sauté onion

~2 min

Add paprika powder, cumin, mustard and garlic

~3 min

Add (soy)cream and sun-dried tomatoes

taste and add salt and pepper if needed ~5 min

Serve the roasted vegetables with the sauce

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