Dijon Vegetable Roast

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 Cooking Light

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Nutritional Information

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

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. 1. Preheat oven to 350°.
  2. 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. 3. Increase oven temperature to 450°.
  4. 4. Combine 4 teaspoons oil, mustard, salt, pepper, and rind in a large bowl; stir well with a whisk.
  5. 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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