Caraway Roasted Potatoes
& Maple Mustard Dressing
Caraway Roasted Potatoes
& Maple Mustard Dressing
Embedded Files
& Maple Mustard Dressing
PREP: 10 min | COOK: 20 min | SERVINGS: 2
INGREDIENTS
INGREDIENTS
2 carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
4 oz Brussels sprouts, trimmed and halved
16 oz fingerling potatoes, halved lengthwise
2 teaspoons caraway seeds
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 tablespoon olive oil
Salt and pepper
INSTRUCTIONS
INSTRUCTIONS
Roast the produce.
Preheat oven to 450°F. Add carrots, onion, Brussels sprouts, potatoes, caraway seeds, olive oil, and a pinch of salt and pepper to a baking sheet. Toss to coat and roast until vegetables begin to brown, 15 to 17 minutes.Mix the dressing.
Add Dijon mustard and maple syrup to a small bowl. Mix the maple mustard dressing.Serve.
Drizzle with maple mustard dressing and serve any remaining dressing on the side for dipping. Bon appétit!
CHEF: Purple Carrot
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