Roasted harvest vegetables with Dijon Mustard Sauce

This is a delicious recipe I developed over many fall harvests! All together it makes a great vegetarian dinner for a cool fall night.

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Name: Roasted harvest vegetables with Dijon Mustard Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: vegetarian
Ingredients: 2 large sweet potatoes; 1 large onion; 16 Brussels sprouts; 4 sprigs fresh rosemary (up to 5 sprigs); 0.5 tsp. cinnamon; 0.25 tsp. nutmeg fresh grated; 1 pinch cloves; 1 tsp. unsweetened cocoa powder; 1 tsp. salt (kosher or sea salt); 0.5 tsp. freshly ground pepper; 2 tbsp olive oil (up to 3); 3 tbsp Butter; 3 tbsp Flour; 0.75 cup vegetable broth; 1 cup milk; 1 tbsp Dijon mustard; 1 cup shredded Italian cheese; 1 dash Tabasco Sauce or other hot sauce; salt and pepper to taste; 1 cup Rice

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INGREDIENTS

2 large sweet potatoes
1 large onion
16 Brussels sprouts
4 sprigs fresh rosemary ; (up to 5 sprigs)
0.5 tsp. cinnamon
0.25 tsp. nutmeg ; fresh grated
1 pinch cloves
1 tsp. unsweetened cocoa powder
1 tsp. salt (kosher or sea salt)
0.5 tsp. freshly ground pepper
2 tbsp olive oil ; (up to 3)
3 tbsp Butter
3 tbsp Flour
0.75 cup vegetable broth
1 cup milk
1 tbsp Dijon mustard
1 cup shredded Italian cheese
1 dash Tabasco Sauce or other hot sauce
salt and pepper ; to taste
1 cup Rice

Servings

INSTRUCTIONS

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.

NOTES

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Roasted harvest vegetables with Dijon Mustard Sauce

2 large sweet potatoes
1 large onion
16 Brussels sprouts
4 sprigs fresh rosemary (up to 5 sprigs)
0.5 tsp. cinnamon
0.25 tsp. nutmeg fresh grated
1 pinch cloves
1 tsp. unsweetened cocoa powder
1 tsp. salt (kosher or sea salt)
0.5 tsp. freshly ground pepper
2 tbsp olive oil (up to 3)
3 tbsp Butter
3 tbsp Flour
0.75 cup vegetable broth
1 cup milk
1 tbsp Dijon mustard
1 cup shredded Italian cheese
1 dash Tabasco Sauce or other hot sauce
 salt and pepper to taste
1 cup Rice

Preheat oven to 425 degrees.

Prepare rice as directed on package.

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.

This makes a great vegetarian dish, but if you must, add your favorite meat to round out the meal.

Add Photo

There's nothing prettier than harvest vegetables ready for the oven!
devinsmom

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (410g)
Recipe Makes: 4

Calories: 687
Calories from Fat: 324 (47%)

Amt Per Serving		% DV

	Total Fat 36g	48 %
	Saturated Fat 19.1g	96 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 2g
Cholesterol 80.4mg		25 %
Sodium 1401mg		48 %
Potassium 686.6mg		18 %
Total Carbohydrate 76g		22 %
	Dietary Fiber 8g	32 %
	Sugars, other 68g
Protein 17.2g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 687

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REVIEWS

lisazazzarino

10y

devinsmom

Make sure you cut the vegetables into large enough chunks. They do tend to shrink when they roast. Don't like sweet potatoes? Use butternut squash! The most important thing is to use vegetables that cook in the same amount of time. [I posted this recipe.]

13y