Roasted fingerling, gold, yukon, or cubed regular 'ol potatoes here. The focus is the zing of the white balsamic and mustard for bursting flavor.
Many of you are like me, and are on the constant hunt for easy and healthy ways to add new flavors to the foods we regularly eat. Sometimes I'm looking for healthy fat-based flavors and sometimes low-fat options. This recipe offers variety in how we flavor by tossing in a simple 'condiment' after roasting that will almost marinade in the fridge if you have leftovers.
The recipe calls for asparagus, but take creative license to add the vegetables you have on hand or the ones that you like most. These may include carrots, green beans, zucchini, brussel sprouts, and on and on. Similarly, feel free to leave off the veggies and add those fresh with your meal considering they can be quick to cook and add to your potatoes. We even like to eat leftovers with eggs in the morning for a savory breakfast.
Your time on this one is longer than a normal 'quick' recipe, but don't ditch it because of that. In a good mix of recipes, some will be easy, short, lots of dishes, or longer cook times, but embrace that variety!
In total, we are talking about 45-50 minutes.
Mustard-Roasted Potatoes
Ingredients
1-3 Pounds of Potatoes, Cut into Pieces if needed
Nonstick Spray, Preferably Avocado oil for Smoke Point
1-Pound Asparagus or other Veggies to Roast, chopped
2 Tablespoons Whole-Grain Mustard
1 Tablespoon White Balsamic Vinegar
1 Teaspoon Red Pepper Flakes
Salt & Pepper, to taste
Step 1: Preheat oven to 400F
Step 2: Add chopped potatoes to baking sheet (Use nonstick spray or light spread of oil)
Step 3: Roast for 20-22 minutes. Edges should start to brown.
Step 4: Flip the potatoes. Add raw chopped veggies. Season with salt & pepper. Roast additional 10-15 minutes, or until potatoes brown and veggies are not smooshy.
Step 5: In small bowl, mix mustard, vinegar and red pepper flakes. Add roasted potatoes and veggies to large bowl. Pour dressing over roasted veggies and toss well.
Thank you to Sammy Moniz for this gem! Check out her entire collection, Feeding the Frasers on Amazon!
Try it and let me know what you think!
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