Oven-roasting brings out a smoky, nutty flavor in these seasonal favourites.
Imagine gathering all your favourite fall vegetables from the fields and then throwing them onto a roaring fire. Luckily, you don't have to live in the 18th, 19th (or even 20th) century to enjoy good old-fashioned roasting. Roast these vegetables in your 21st-century oven and bring out the nutty flavor; the low-cal sauce will add just the right tang. These vegetables will look beautiful in an earthenware bowl.
* Total Time: 40 minutes
* Prep Time: 15 minutes
* Cook Time: 20 Minutes
* Serves: 6
Ingredients:
- Large red onion (peeled and cut into wedges)
- 3 large carrots (peeled and sliced thin)
- 1/2 lb (230 g) cauliflower (trimmed into florets)
- 1/2 lb (230 g) broccoli (trimmed into florets)
- 1/2 lb (230 g) string beans (stemmed)
- 4 tbsp (60 mL) olive oil
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) pepper
- 2 tbsp (30 mL) lemon juice
- 1 tsp (5 mL) dried thyme
- 1 tsp (5 mL) Dijon mustard
Directions:
- Preheat oven to 350 degrees ˚F (177 ˚C).
- Place all the cut vegetables in a large bowl and toss with 2 tbsp (30 mL) of olive oil, 1 tsp (5 mL) of salt, and 1 tsp (5 mL) of pepper.
- Place the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes or until tender and browned.
- In a bowl place the remaining 2 tbsp (30 mL) of olive oil, plus the lemon juice, dried thyme, and mustard, and whisk together.
- Toss the cooked vegetables in the dressing and serve hot.
