Roasted Purple Potato & Cauliflower Medley with Fresh Rosemary & Dijon Vinaigrette


10 medium purple potatoes
3 tbsp fresh rosemary
1 medium head white cauliflower
1 small bunch organic carrots
½ c extra virgin olive oil
2 small handfuls baby arugula
Salt & pepper

Dijon Vinaigrette
1/3 c champagne vinegar
½ lemon, juiced
2 cloves garlic, minced
1½ tbsp Dijon mustard
½ tsp paprika
1½ tbsp Agave Nectar
¾ c extra virgin olive oil
Salt and pepper

Preheat oven to 400 degrees. Slice carrots into 1-inch pieces then cut potatoes and cauliflower into bite size cubes/florets. Combine carrots, cauliflower, potatoes and rosemary leaves in a large mixing bowl. Drizzle with olive oil and add salt and pepper to taste. Fold together then spread evenly onto a foil-lined baking sheet. Cover with foil then bake for 30 minutes covered. After 30 minutes mix vegetables well then bake for additional 10 minutes uncovered. Remove from oven and cool to room temperature.

In a mixing bowl, combine all vinaigrette ingredients except olive oil. Then slowly add olive oil while whisking briskly. Season with salt and pepper and set aside.

In a large bowl add room-temperature vegetables and arugula then fold together. Slowly pour over vinaigrette to coat. Salt and pepper to taste then serve immediately. Enjoy.

If purple potatoes are not available substitute new, red skin or Yukon Gold potatoes. Remember … if substituting potatoes look to use orange or purple cauliflower in place of white cauliflower to keep a contrast of colors.


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