Roasted Vegetable Hash with Sauce Lemondaise Recipe

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
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Roasted vegetables by themselves are delicious but this recipe for Roasted Vegetable Hash with Sauce Lemondaise makes them even better! The sauce, made with lemon, white wine, shallots and cream make the vegetables simply delectable and will compliment any main dish.

Ingredients:

  • ¾ cup white wine
  • 2 Tbsp. shallots, minced
  • 1 Tbsp. Sunkist® lemon zest
  • 1 cup heavy cream
  • ¼ tsp. turmeric
  • ½ Tbsp. cornstarch + cold water
  • ½ Sunkist® lemon juice
  • salt

  • Vegetables
    • 1 Brussels sprouts, trimmed and halved
    • 1 parsnips, peeled, cut in half lengthwise, then crosswise to create large matchsticks
    • 1 small head cauliflower, cut into small florets
    • 1 small head broccoli, cut into small florets
    • ½ cup red pearl onions, peeled
    • 1 small butternut squash, peeled and largely diced
    • ¼ cup olive oil
    • salt (as needed)
    • black pepper

    • Instructions: (Makes 6 servings)

    • For the Lemonadaise:
      • In a small saucepan over medium heat, combine the white wine, shallots and lemon zest and cook until reduced by half.
      • Whisk in the heavy cream, turmeric and bring to a simmer.
      • Slowly whisk in the cornstarch and water mixture.
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      • Continue simmering to thicken, about one minute.
      • Remove from the heat and mix in the lemon juice.
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      • Season with salt to taste and keep warm.

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    • For the Vegetables:
      • Preheat oven to 425°F.
      • Individually, toss vegetables with olive oil, salt and pepper.
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      • Spread evenly on a sheet pan and roast until tender and slightly browned.
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      • Mix together and keep warm.

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    • To Serve:
      • Spoon a generous amount of the lemondaise sauce amongst six plates.
      • Divide the roasted vegetables amongst the plates and serve.

        Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady® and Fine Living Network Personality
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