Ingredients
- 1⁄2 pound brussels sprouts, trimmed and halved
- 1⁄2 pound parsnips, peeled, halved lengthwise, and cut into large matchsticks
- 1⁄2 small head cauliflower, cut into florets
- 1⁄2 small head broccoli, cut into florets
- 1⁄2 cup peeled white or red pearl onions
- 1⁄2 small butternut squash, peeled and diced large
- 2 tablespoons olive oil
- LEMON-SHALLOT SAUCE
- 1/3 cup plus 1 tablespoon white wine
- 1 tablespoon minced shallot
- 1/2 tablespoon fresh lemon zest
- 2 tablespoons half-and-half
- 2 tablespoons low-fat (1 percent) milk
- 1/8 teaspoon ground turmeric
- 1 scant teaspoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons fresh lemon juice
Lemon-Shallot Sauce with Roasted Vegetables
Elisa Bosley- Calories per serving: 151
The rich sauce tastes like hollandaise—without the butter! Use it to dress up poached eggs or broiled fish, too.
Directions
- Preheat oven to 425 ̊. Toss vegetables in a large bowl with olive oil, plus kosher salt and coarsely ground black pepper. Spread evenly on a rimmed baking sheet and roast until tender and slightly browned, 25–30 minutes, stirring every 8–10 minutes. Keep warm.
- To make sauce: In a small saucepan over medium heat, combine wine, shallot, and zest; cook until reduced by half, about 5 minutes. Whisk in half-and-half, milk, and turmeric; bring to a simmer. In a small bowl, dissolve cornstarch in water; whisk into wine mixture. Continue simmering to thicken, about 1 minute. Remove from heat and stir in lemon juice. Season with salt to taste; keep warm. (Makes 1⁄2 cup.)
- Spread sauce on plates or a serving platter; top with roasted vegetables. Serve with extra sauce on the side.
PER SERVING: 151 cal, 5g fat (2g mono, 2g poly, 1g sat), 1mg chol, 4g protein, 22g carb, 6g fiber, 42mg sodium
