Roasted vegetables with mustard sauce

Name: roasted vegetables with mustard sauce
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 3 Red onions; 2 bags root roll bread (a 300 g); 3 el olive oil; 5 g Italian herbs (pot a 12 g); 1 bag oven frites 1 kg, frozen; 150 ml fries line 5% oil (bottle a 400 ml); 1 el mustard; 1 tray pecans unbaked (70 g); 1 bag arugula 75 g

A tasty recipe. The vegetarian main course contains the following ingredients: red onions, carrot (balls (a 300 g)), olive oil, Italian (herbs (pot a 12 g)), oven fries (1 kg, frozen), French fries (5% oil ( bottle a 400 ml)), coarse mustard, pecan nuts (unbaked (70 g)) and rocket (75 g).

Ingredients

Kitchen Stuff

roasting tray
baking sheet, covered with baking paper

Directions

Preheat oven to 225 ° C.
Peel onions and cut into 8 parts.
Mix the carrot into the roasting pan with onion and olive oil.
Sprinkle with salt and pepper to taste, place thyme sprigs and rosemary (from spice mix) between vegetables.
Place the baking tray on the grate in the middle of the oven and roast vegetables in approx.
30 minutes.
Intermediate between times.
Distribute fries evenly over baking sheet and bake according to instructions on packaging.
Intermediate between times.
Mix Frits Sauce with mustard.
Chop the nuts roughly.
Take fries out of the oven, do it in a bowl and sprinkle with salt to taste.
Remove herbs from vegetables and vegetables by fries.
Spread the rocket over 4 plates, divide the vegetable mixture.
Sprinkle with nuts and serve with mustard sauce..

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Nutrition

660Calories

Sodium33% DV795mg

Fat52% DV34g

Protein26% DV13g

Carbs25% DV76g

Fiber32% DV8g

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Cooking time, less than: