Dijon Vegetable Roast

Dijon Vegetable Roast Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Dijon mustard and olives bring bold flavor to this side. Serve with lightly seasoned roast chicken, beef tenderloin, salmon, or tuna steaks

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 175
Caloriesfromfat 28 %
Fat 5.4 g
Satfat 0.8 g
Monofat 3.8 g
Polyfat 0.7 g
Protein 3.7 g
Carbohydrate 27.9 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 319 mg
Calcium 22 mg

Ingredients

1 (1-ounce) slice white bread
5 1/2 teaspoons olive oil, divided
5 teaspoons country-style Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
1 1/2 pounds small red potatoes, quartered
1 medium onion, cut into 1/4-inch-thick wedges (about 8 ounces)
Cooking spray
2 cups cherry tomatoes, halved
12 pitted ripe olives, drained and halved (about 1/3 cup)

Preparation

1. Preheat oven to 350°.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Spread crumbs on a baking sheet. Bake at 350° for 5 minutes or until golden.

3. Increase oven temperature to 450°.

4. Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.

5. Combine potatoes, onion, and remaining 1 1/2 teaspoons oil in a large bowl; toss well to coat. Place potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes. Add tomatoes and olives to pan. Bake an additional 10 minutes or until potatoes are tender. Add potato mixture to mustard mixture; toss gently to coat. Sprinkle with breadcrumbs.

Note:

Maureen Callahan,

March 2008
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