Roasted Vegetables with Garlic Mustard Dressing

Ingredients

• 3 red onions
• 200 g young beetroot (2 bulbs)
• 400 g young carrots (1 bunch)
• 400 g Sweet Potatoes (1 Sweet Potato)
• 350 g green asparagus
• 300 g cherry tomatoes
• 1 sprig rosemary
• 4 tbsp olive oil
• Salt
• Pepper
• 150 g Baby spinach
• 10 g parsley (0.5 bunch)
• 2 Garlic cloves
• 4 tbsp white wine vinegar
• 20 g mustard (1 tbsp)
• 1 tsp Honey
• 150 g feta cheese (9% fat)

Instructions

1. 1.

   Peel and halve the onions, then cut them into wedges. Peel, wash, and cut the beetroot into wedges. Trim, wash, and halve the carrots lengthwise. Peel, wash, and cut the sweet potato into wedges or large pieces. Wash the asparagus, trim the woody ends, and peel the lower third of the stalks. Wash the tomatoes. Rinse the rosemary, pat dry, and chop the needles.

2. 2.

   Toss the onions, sweet potatoes, carrots, and beetroot with 2 tbsp olive oil, rosemary, salt, and pepper. Spread on a parchment-lined baking sheet and roast in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 15–20 minutes, turning occasionally. Add the tomatoes and asparagus and bake for another 15 minutes.

3. 3.

   Meanwhile wash and pat dry the spinach and parsley, then tear the parsley leaves. For the dressing, peel and finely chop the garlic. Whisk together vinegar, garlic, mustard, 1–2 tbsp water, and honey. Beat in the remaining olive oil and season with salt and pepper.

4. 4.

   Remove the vegetables from the sheet and arrange on plates with the spinach and parsley. Sprinkle feta over the top and drizzle with the dressing.