Roasted winter greens and roasted potatoes with Brander Mayonnaise
- Brander Mayonnaise
- Dinner
- Easy
- For 4 persons
Ingredients (10)
- 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>
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