Emprimir
Correo Electrónico
Receta herb & spice roasted vegetables with red wine & mushroom gravy
 |
Ingredientes
- 1 butternut squash - cut into 1" pieces
- 10 - 12 brussel sprouts - sliced in half
- 1 head cauliflower - cut into 1" pieces
- 1 bunch of asparagus - cut into 2" pieces
- 4 medium leeks - cut into 1" pieces (whites and light green only)
- 4 - 5 medium carrots - cut into 1" pieces
- 3 - 4 parsnips - cut into 1" pieces (smaller ones are better)
- 2 bell peppers - cut into 1" pieces
- 2 zucchini - cut into 1" pieces
- 24 cloves garlic - whole and peeled (no - I am not kidding.)
- 4 cloves garlic - minced
- 3 - 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon rosemary
- 1 teaspoon all purpose seasoning (use your favorite - mine is Penzeys Smoky 4/S Special Seasoned Salt)
- 1 teaspoon mustard seeds
- 1 lemon - cut into 8 wedges
- salt and pepper
- Preheat oven to 450 degrees F.
- Combine all the spices and herbs in a small bowl.
- Remove pans from oven, toss the vegetables and add the brussel sprouts, minced garlic and bell peppers. Roast for another 6 - 7 minutes.
- Take the vegetables out one last time, toss and add the zucchini. Roast another 3 minutes.
- Remove the vegetables from the oven and put in a serving dish. You can discard the lemons or serve them with the vegetables.
- red wine & mushroom gravy
- serves 6 - 8
- Total cooking time about 90 minutes
- 0.7 ounces dried porcini mushrooms
- 12 oz chopped cremini mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 shallots - finely chopped
- 4 cloves garlic - minced
- 3 tablespoons whole wheat flour
- 2 cups vegetable stock
- 1 cup red wine - I use a good cab or zinfandel
- 2 tablespoons sun dried tomato paste
- 1 sprig rosemary
- 1 teaspoon mustard seeds
- 1 tablespoon all purpose seasoning
- salt and pepper
View Full Recipe at Picky Cook
