Roasted Vegetables with Mustard Vinaigrette Sauce

Roasting veggies is the simplest thing in the world; it’s the extras that count. Here, a rustic dish of roasted broccoli, sweet potato and onion is given a lift by a zingy mustard vinaigrette and layer of grated cheese. This made a pretty substantial side for our homecooked Valentines Day dinner and, best of all, was a breeze to assemble!


1 medium dish (2 servings)

Total time
45 mins (Prep: 15 mins. Cook: 30 mins)

1/2 head of broccoli (I used only florets. Stems work well too, but slice them thinly)
1/2 large Spanish onion, cut into rings
2 sweet potatoes, peeled and cubed
Olive oil
Grated cheese (I used Raclette)

For mustard vinaigrette sauce:
2 tablespoons white balsamic vinegar or white wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon table salt
1/2 teaspoon coarse black pepper

1. Preheat oven to 200°C.
2. Chop the broccoli, sweet potato, and onion. *Parboil sweet potato cubes for 5-7 mins until partially cooked.
3. Arrange partially cooked sweet potato and the raw broccoli and onions in a shallow baking dish.
4. Mix the sauce ingredients in a bowl, blending well. Pour the sauce over the veg and toss to coat.
5. Grate enough cheese on top to cover everything.
6. Pop the dish into the oven and roast for 25-30 mins. After the first 15 mins, give the dish a quick stir before returning to the oven.
7. Remove dish from the oven and let stand for 10 mins. Grate more cheese over if desired.

The sweet potatoes were still hard after roasting for 30 min. Add this *extra step to get the potatoes soft and tender.


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