Lemon Mustard Roasted Potatoes and Asparagus Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
2 Tbsp olive oil
juice of 1 lemon
1 Tbsp lemon zest (about 1 lemon)
1 tsp dijon mustard
½ tsp maple syrup
2 cloves garlic, minced
½ tsp salt
¼ tsp freshly ground pepper
½ pound fingerling potatoes, sliced in half
½ bunch green asparagus, trimmed and chopped into ¼” pieces
1Preheat the oven to 400°.
2Combine the olive oil, lemon juice, zest, mustard, maple syrup, garlic, salt and pepper. Whisk well to combine.
3Place the potatoes on a baking sheet lined with parchment paper or a silpat mat. Toss with 2 tablespoons of the vinaigrette, reserving the rest. Roast until golden, about 30 minutes.
4During the last 5 minutes of the cooking time for the potatoes, add the asparagus and toss with the potatoes to coat. Return the baking sheet to the oven and finish cooking.
5Remove from the oven and toss with the remaining vinaigrette.
6Ditch the oil: Replace the olive oil with vegetable broth.
7Spoiler Alert: Lemon Mustard Roasted Potatoes and Asparagus will stay fresh in an air-tight container in the refrigerator for up to 5 days.
8Batch it up! Lemon Mustard Roasted Potatoes and Asparagus make a delicious side dish and can also be added to bowls and casseroles.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!