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
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)
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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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