Roasted Potatoes & Cabbage With Sweet Mustard Dressing
Ingredients
Metric
500 g baby potatoes
¼ small red cabbage
15 ml ~ 1 tbsp lemon juice
½ tbsp olive oil
¼ tsp salt
⅛ tsp ground black pepper
Dressing:
30 ml ~ 2 tbsp mustard
15 ml ~ 1 tbsp lemon juice
15 ml ~ 1 tbsp agave or maple syrup
US
1lb baby potatoes
¼ small red cabbage
1 tbsp lemon juice
½ tbsp olive oil
¼ tsp salt
⅛ tsp ground black pepper
Dressing:
2 tbsp mustard
1 tbsp lemon juice
1 tbsp agave or maple syrup
MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. If your potatoes have any dirt on them, soak them in water for 10 minutes to loosen it up. Wash really well and cut away any discolorations or imperfections. Quarter each one length-wise and add to a mixing bowl.
2Drizzle with lemon juice and sprinkle with salt. Spray or drizzle with olive oil then mix to coat.
3Arrange the potatoes on top of a baking tray lined with baking paper in a single layer. Give each wedge lots of room to roast.
4Roast in the middle of the oven for 20 minutes or until the wedges are soft and cooked through and have a golden crust.
5In the meantime, make the dressing. Add mustard, lemon juice and syrup to a jar or a cup.
6Whisk together until smooth using a mini whisk or an electric mini milk frother. Set aside.
7Cut cabbage into strips and add to a plate.
8Top with roasted potato wedges.
9Drizzle with the dressing and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
290 Calories per portion
6g protein
58g carbohydrates
5g fiber
5g fat
290 Calories per portion
6g protein
58g carbohydrates
5g fiber
5g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, C, K
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
