Roasted Vegetables with Mustard Mayonnaise
1kg/2¼lb fennel bulbs, baby new potatoes and red onion mix
2 unpeeled garlic cloves
5 fresh rosemary sprigs
4 tbsp olive oil
1 tbsp balsamic vinegar
salt and ground black pepper
For the mustard mayonnaise
150ml/¼ pint/scant ⅔ cup mayonnaise
2 tbsp Dijon mustard
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Quarter the fennel bulbs, slice the new potatoes thickly and cut the red onions into wedges.
3 Put the vegetables, garlic and rosemary in a roasting pan Toss in the oil and season with salt and pepper.
4 Cook in the oven for 30–40 minutes or until tender and starting to char. Sprinkle with balsamic vinegar.
5 Meanwhile, make the mustard mayonnaise. Blend together the mayonnaise and mustard in a bowl.
6 Transfer the roasted vegetables to a serving dish and serve hot or cold with the mustard mayonnaise.
|Roasted Vegetables with Mustard Mayonnaise|