Vegan Greek Lemon Roasted Potatoes

A tangy vinaigrette made with sweet mustard, agave nectar and fresh lemon helps caramelize the potatoes in this easy roast recipe from online cooking school. Rouxbe. Pair it with greens and a plant protein for a complete meal.

What do you need:

For the dressing:
4 garlic cloves
¼ cup whole grain mustard
3 tablespoons of agave nectar
¼ cup Dijon mustard
½ tablespoon Greek seasoning
½ tbsp lemon pepper
¼ tsp salt
¼ teaspoon black pepper
1½ tablespoons lemon zest
¼ cup lemon juice
1¼ cup vegetable oil

For the potatoes:
6 large Yukon Gold potatoes, washed and cut into wedges
⅛ cup fresh rosemary, finely chopped
Prepared dressing
⅛ cup parsley
¼ teaspoon black pepper

What do you do:

1. For the dressing, in a food processor, puree the garlic. Add grain mustard, agave, Dijon, Greek seasoning, lemon pepper, salt and pepper. Pulse a few times to mix. Add lemon zest and juice. Keep the food processor running and slowly add the oil, being careful not to over mix. The consistency should be thick, but still runny.
2. For the potatoes, preheat the oven to 400 degrees. In a large bowl, add potatoes and rosemary and drizzle with dressing. Mix to coat.
3. On a baking sheet, pour the potatoes and spread them evenly. Bake. Roast for 15 minutes or until the potatoes start to brown lightly. Remove the potatoes from the oven and toss to redistribute the dressing. Return to oven and roast for another 15 to 25 minutes or until cooked through.
4. Garnish with parsley and black pepper.

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