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Broccolini is one vegetable I’d really like to start inculding in more meals around our house. We all really enjoy its flavor and texture and it’s a nice change of pace from our usual vegetable side dishes. When I made this Dijon Roasted Potatoes and Broccolini dish the other night, it was eaten up in a hurry. The hint of dijon mustard was really a nice complement to both the potatoes and the broccolini. If you’re not sure about trying broccolini, you can definitely use this method with just potatoes.
Dijon Roasted Potatoes and Broccolini
- 1/3 c. olive oil
- 1/4 c. Dijon mustard
- 4 – 6 large red skinned potatoes
- Salt and pepper, to taste
- 1/2 lb. broccolini
Combine olive oil and Dijon mustard in a small bowl. Whisk until combined. Refrigerate until using.
+ 30 minutes baking time Wash potatoes and cut each into 6 wedges. Place in a large bowl and season to taste with salt and pepper; toss to combine. Pour all but 2 tablespoons of the oil/mustard combination on top and stir until potatoes are coated. Spread onto a foil lined baking sheet and bake at 375 degrees for 30 minutes.
+ 10 minutes baking time Toss broccolini with remaining oil/mustard mixture. Remove potatoes from the oven after they’ve cooked for 30 minutes and add broccolini throughout. Return to oven and bake about 10 more minutes, until potatoes and broccolini are tender.
Have you ever tried broccolini? What’s your favorite way to eat it?
