Lemon Mustard Roasted Potatoes and AsparagusApr 08, 2020
When it comes to our weekly batch cooking sessions, roasted vegetables are almost always on the rotation. They make casseroles and pastas easy to throw together on a busy weeknight, and make a healthy bowl a quick lunch in less than 10 minutes. We created these Lemon Mustard Roasted Potatoes and Asparagus for our Week 11 Spring Quiche. They are basted in a tasty vinaigrette that add layers of flavor to these Spring vegetables They are the perfect accompaniment to the lentils in the quiche, but also make a delectable side dish to Spring menus.
Lemon Mustard Roasted Potatoes and Asparagus
Prep time: 10 minutes | Cook time: 30 minutes
Makes about 2 cups
2 Tbsp olive oil
juice of 1 lemon
1 Tbsp lemon zest (about 1 lemon)
1 tsp dijon mustard
½ tsp maple syrup
2 cloves garlic, minced
½ tsp salt
¼ tsp freshly ground pepper
½ pound fingerling potatoes, sliced in half
½ bunch green asparagus, trimmed and chopped into ¼” pieces
- Preheat the oven to 400°.
- Combine the olive oil, lemon juice, zest, mustard, maple syrup, garlic, salt and pepper. Whisk well to combine.
- Place the potatoes on a baking sheet lined with parchment paper or a silpat mat. Toss with 2 tablespoons of the vinaigrette, reserving the rest. Roast until golden, about 30 minutes.
- During the last 5 minutes of the cooking time for the potatoes, add the asparagus and toss with the potatoes to coat. Return the baking sheet to the oven and finish cooking.
- Remove from the oven and toss with the remaining vinaigrette.
Ditch the oil: Replace the olive oil with vegetable broth.
Spoiler Alert: Lemon Mustard Roasted Potatoes and Asparagus will stay fresh in an air-tight container in the refrigerator for up to 5 days.
Batch it up! Lemon Mustard Roasted Potatoes and Asparagus make a delicious side dish and can also be added to bowls and casseroles.