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Category: Soups and salads
Serving: 6-8
Preparation: 1 hour

Fall/ Winter perfect time of the year to have roasted root vegetables. A healthy take on roasted potato salad with the some broccoli and cauliflower. A classic pair of dill and mustard mayo, topped with some pickled sweet onions. celebrate the most beautiful season of the year...


roasted vegetables

broccoli florets- 400g
cauliflower florets- 400g
potato wedges- 200g
garlic - 3-4 pods
sea salt- to taste
cracked pepper- to taste
olive oil- generous drizzle

dill mustard mayo
egg yolk- 2 each
olive oil- 120-130ml
mustard- 1 tsp
salt- to taste
pepper- to taste
lemon juice or vinegar- 2 tsp
luke warm water- 2 tbsp (optional)
dill chopped- 1 tbsp


roasted vegetables
1. Pre heat oven to 180C. Layer a baking tray with parchment paper.
2. Season the cauliflower, broccoli florets and potatoes wedges with sea salt, cracked pepper and a generous drizzle of oil. Crush the garlic pods and roast along with the vegetables.
3. Roast for 35-40 minutes and cool to roomp temperature.

1. Layer a kitchen towel and place a mixing bowl.
2. Keep the egg yolks and mustard in the bowl and whisk for 2 minutes.
3. In a steady stream pour the olive oil and whisk continuously, once an emulsion is formed and the mayonnaise is thick and creamy. Add some lemon juice or vinegar and salt to taste.
(Note: in case the mayonnaise curdles during the process, add a couple of teaspoons of luke warm water and whisk quickly the emulsion will form again)
4. Store refrigerated for 2 weeks in an air tight container.
5. Reserve 3-4 tbsp of mayonnaise. Add the chopped dill and mix well.

Mix the vegetables and serve garnished with pickled sweet onions and fresh dill sprigs.

Serving Ideas

A glass of Zinfandel

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