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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Batch Cooking Club
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.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.