Recipes

Roasted winter greens and roasted potatoes with Brander Mayonnaise

Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise
Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise
Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise Roasted winter greens and roasted potatoes with Brander Mayonnaise

Ingredients (10)

Product

Brander Mayonnaise (consumer)

  • 400 g small potatoes
  • 4 tablespoons of olive oil
  • 200 g oyster mushrooms
  • 1 clove of garlic, finely chopped
  • 200 g sprouts, halved
  • 300 grams of carrots
  • Pinch of salt and pepper
  • 200 gr fries
  • Finely chopped parsley or chives
  • 3 tablespoons of Brander Mayonnaise

Instructions(11)

  • 1

    Preheat the oven to 200°C.</span>

  • 2

    Cook the baby potatoes for 10 minutes until they are almost done.</span>

  • 3

    Mix them with 2 tablespoons of olive oil, salt and pepper to taste, and roast them together with the carrots for 15–20 minutes in the oven until they are golden brown and crispy.</span>

  • 4

    Heat a frying pan over medium heat.</span>

  • 5

    Sauté the mushrooms in 1 tablespoon of olive oil with the garlic for 6–8 minutes until they are cooked and lightly caramelized.</span>

  • 6

    Season it with salt and pepper.</span>

  • 7

    Mix the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper.</span>

  • 8

    Roast these for 12–15 minutes in the oven until they are golden brown and lightly caramelized.</span>

  • 9

    Place the baby potatoes, carrots, mushrooms, and Brussels sprouts on a large festive platter.</span>

  • 10

    Spoon or swirl the Oliehoorn Brander Mayonnaise over the vegetables and serve it extra in a small bowl next to the dish.</span>

  • 11

    Garnish it optionally with some finely chopped parsley or chives.</span>