Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 425 degrees.
Prepare rice as directed on package.
Peel sweet potatoes and cut them into large chunks. (they will shrink when roasted) Peel onion and cut into large chunks. Trim Brussels sprouts and cut them in half lengthwise. Put all the vegetables into a large bowl and drizzle with olive oil. Mix together in a small bowl the cinnamon, nutmeg, cloves, cocoa powder, salt and pepper. Sprinkle this over the vegetables and stir until they are evenly coated with the spice mixture. Put them on a rimmed cookie sheet and lay the fresh rosemary over the top. Make sure the Brussels sprouts are cut side down. (this makes for a great golden bottom) Roast for 45 minutes or until all vegetables are nice and tender.
While the veggies are cooking, make rice and sauce:
Sauce
Melt butter in a medium pan over medium heat. Add flour, salt, pepper and hot sauce. Whisk well, and cook 2 minutes over medium heat to take away the raw flour taste. Add broth and milk all at once and whisk constantly until smooth. Add Dijon mustard and cook until bubbly and thick. Turn heat to low and whisk in cheese gradually. Whisk until melted. Taste and add more salt, pepper and hot sauce to taste.
To serve, put rice into the center of a large platter and surround with roasted vegetables. Drizzle the sauce over the veggies or serve the sauce on the side. Garnish with a couple of fresh sprigs rosemary.
This makes a great vegetarian dish, but if you must, add your favorite meat to round out the meal.
