Ingredients with Measurements:
- 1 large sweet potato, peeled and diced
- 1 large red bell pepper, seeded and diced
- 1 large yellow bell pepper, seeded and diced
- 1 large zucchini, diced
- 1 large red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup white wine
- 1/4 cup white wine vinegar
- 1 shallot, finely chopped
- 1/2 cup unsalted butter, cut into small pieces
Special equipment needed:
- Baking sheet
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, toss together the sweet potato, red bell pepper, yellow bell pepper, zucchini, red onion, olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
4. While the vegetables are roasting, make the beurre blanc sauce.
5. In a saucepan, combine the white wine, white wine vinegar, and shallot. Bring to a boil and cook until reduced by half.
6. Reduce the heat to low and whisk in the butter, one piece at a time, until the sauce is smooth and creamy.
7. Season the sauce with salt and pepper to taste.
8. Serve the roasted vegetables with the beurre blanc sauce drizzled over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 305
- Fat: 24g
- Carbohydrates: 19g
- Protein: 3g
Substitutions for ingredients:
- You can use any combination of vegetables that you like, such as broccoli, cauliflower, or carrots.
- You can use vegetable broth instead of white wine.
Variations:
- Add some chopped fresh herbs, such as thyme or rosemary, to the roasted vegetables for extra flavor.
- Top the roasted vegetables with crumbled feta cheese or toasted nuts before serving.
Tips and tricks:
- Make sure to cut the vegetables into evenly sized pieces so that they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- To make the beurre blanc sauce ahead of time, keep it warm in a double boiler until ready to serve.
Storage instructions:
- Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted vegetables, place them in a single layer on a baking sheet and heat in a 350°F oven for 10-15 minutes, or until heated through.
- To reheat the beurre blanc sauce, gently warm it in a saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter with the beurre blanc sauce drizzled over the top.
- Garnish with chopped fresh herbs or toasted nuts.
Pairings:
- This dish pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side salad or crusty bread.
Troubleshooting advice:
- If the beurre blanc sauce separates, whisk in a tablespoon of cold water to bring it back together.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Keep hot foods hot and cold foods cold to prevent bacterial growth.
Food history:
- Beurre blanc sauce is a classic French sauce made with butter and white wine.
Flavor profiles:
- The roasted vegetables are sweet and savory, while the beurre blanc sauce is rich and buttery.
Serving suggestions:
- Serve this dish as a vegetarian main course or as a side dish to a meat-based meal.
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