Nice variation on roasted potatoes/veggies. We thought this was very tasty. I skipped the breadcrumbs bc my food processor was tied up. Honestly, I don't think they were needed. I'll make this one again!
Dijon Vegetable Roast
Photo: Randy Mayor; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 175
- Calories from fat: 28%
- Fat: 5.4g
- Saturated fat: 0.8g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.7g
- Protein: 3.7g
- Carbohydrate: 27.9g
- Fiber: 2.6g
- Cholesterol: 0.0mg
- Iron: 1.7mg
- Sodium: 319mg
- Calcium: 22mg
- 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)
- 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.
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Dijon Vegetable Roast Recipe at a Glance
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