Tuesday, February 8, 2011

Roasted veggies with lemon, thyme and shallots

The recipe card says "Grilled Vegetables" although there are no veggies and no grilling instructions. Hmm, how curious. Flipping the card over for the twentieth time, I think mom might suggest roasting since we won't even get into double digits today. We'll save the grilling for a few months from now.


Pulling the ingredients together, I let sight and smell do the shopping. I want a good mix of colors with zucchini, yellow squash, red pepper and new potatoes. I don't even think twice about splurging on the fresh thyme. Those decisions pay off big when we sit down to eat and everyone is helping themselves to seconds.

The sauce recipe easily makes enough to coat and roast, or grill, six-to-eight cups of assorted veggies. I will definitely use the sauce once summer is here and can almost imagine the extra oomph grilling will give to the food.

Roasted veggies with lemon, thyme and shallots
1/2 cup butter
1/4 cup olive oil
1/4 cup chopped shallots
3 Tblsp. Dijon mustard
2 Tblsp. fresh lemon juice
2 Tblsp. chopped fresh thyme
1 Tblsp. grated lemon peel

6-8 cups of assorted veggies, such as zucchini, yellow squash, peppers, small potatoes, asparagus, green beans or mushrooms.

1. Preheat oven to 425 degrees F. Heat butter and olive oil over medium heat. Add lemon juice, mustard, shallots, lemon peel and thyme. Whisk until butter melts and sauce is well blended.
2. Put chopped or sliced vegetables on a baking pan. Drizzle sauce over and toss to evenly coat veggies. Ground some fresh pepper and sprinkle about 1/2 teaspoon of salt over the pan.
3. Roast in oven for 15-20 minutes, depending on the veggies you are cooking. Stir once during the cooking time.
Follow the step-by-step photos in this video:

3 comments:

The Mom Chef said...

Oh yeah. I'm loving that sauce. We're in the 40s so I may just have to get my grill on soon with this. Thanks for sharing another wonderful recipe!

Annie said...

I love roasted vegetables. Sometimes I make a big batch on Sunday to be reheated through the week. Also mighty tasty as a sandwich on some freshly baked wheat bread. I usually leave the potatoes out if I do that though. Great recipe, thanks for sharing with us!

Sprinkled with Flour said...

I love roasting veggies, and the flavors in this sound delicious! Simple yet perfect:)

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