Roasted Vegetables, Baby Potatoes and Dutch 'War' Sauce
Course Dinner
Cuisine Dutch
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
5 minutesminutes
Servings 2servings
Equipment
Oven
Cooking Pot
Baking Tray
Baking Paper
Ingredients
500gram Baby Potatoes
300gramVegetableslike zucchini, carrots or cauliflower
200gramVegetarian Meatballs
6tbspOlive Oil
Sauce
3tbspMayonaise
3tbspChunky Peanut Butter
3tbspCoconut Wateror regular water
½tspChili Pastelike sambal
¼White Onion
Instructions
Preparations
Cook the baby potatoes in some salted water for about 10 minutes or until done.
Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit.
And place the baking paper on the baking sheet.
Cooking
Slice all the vegetables, including the cooked baby potatoes, in the same size and add them to a bowl. Pour in some olive oil, salt and pepper. Mix everything and divide it on the baking sheet.
Roast the vegetables for about 30 minutes in the preheated oven. Then add the vegetarian meatballs and roast everything for another 10 minutes.
In the meantime you can prepare the sauce! Add the peanut butter, coconut water and chili paste to the cooking pot. Heat the sauce while stirring.
Add the mayonaise to one side of the serving bowl and the peanut butter to the other. Chop the onion in even cubes and add those to the sauce.
Serving
Serve the roasted vegetables with the Dutch 'War' Sauce!