Recipe: Roasted Winter Vegetables with Mustard Sauce

ROASTED WINTER VEGETABLES

Vegetable(s) of choice*
Olive oil
Balsamic vinegar
Salt and freshly ground pepper
Summer savory
Dried thyme
Mustard Sauce (optional, for serving) (recipe follows)

Preheat the oven to 425 degrees F. Lightly grease a baking dish large enough to hold the prepared vegetables without crowding.

Toss the vegetables with a little olive oil and balsamic vinegar, and season to taste.

Place the dish in the oven, and roast for about 45 minutes, turning the vegetables occasionally, until they are tender and browned.

For a richer dish, serve the vegetables with this simple sauce.

MUSTARD SAUCE
Makes about 1 cup of sauce, serving 4

1 tablespoon salted butter
1 tablespoon all-purpose flour
1-1/2 teaspoons dry mustard
1 cup roasted vegetable broth (or other vegetable stock)
2 tablespoons Dijon mustard
Salt and freshly ground black pepper (to taste)
Dash of paprika

Melt the butter in a medium saucepan, and whisk in the flour. Cook over medium heat for a minute, stirring constantly, then mix in the dry mustard. Gradually whisk in the vegetable broth. Bring to a boil, and simmer until the sauce thickens slightly, about 5 minutes. Stir in the mustard, and season to taste.

CHOOSE FROM THE FOLLOWING VEGETABLES:
beets, peeled and sliced
carrots, peeled and thickly sliced
celery root, peeled and sliced
fennel, trimmed and sliced
garlic cloves, peeled
parsnips, peeled and thickly sliced
potatoes, peeled and cut into wedges
rutabagas, peeled and sliced
shallots, peeled and separated into sections
sweet potatoes, peeled and cut into wedges
turnips, peeled and sliced
winter squash, peeled, seeded and sliced
yellow onions, peeled and cut into wedges

Source: The Winter Vegetarian: A Warm and Versatile Bounty by Darra Goldstein