Ingredients with Measurements:
- 1 lb. carrots, peeled and cut into 2-inch pieces
- 1 lb. parsnips, peeled and cut into 2-inch pieces
- 1 lb. Brussels sprouts, trimmed and halved
- 1 large red onion, cut into wedges
- 3 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 tbsp. unsalted butter
- 4 tbsp. all-purpose flour
- 2 cups vegetable broth
Special equipment needed:
- Large baking sheet
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a large bowl, toss the carrots, parsnips, Brussels sprouts, and red onion with olive oil, salt, and black pepper.
3. Spread the vegetables in a single layer on a large baking sheet.
4. Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and lightly browned.
5. While the vegetables are roasting, prepare the beurre manie. In a small saucepan, melt the butter over medium heat.
6. Whisk in the flour until smooth and cook for 1-2 minutes, or until lightly browned.
7. Gradually whisk in the vegetable broth, stirring constantly, until the sauce is smooth and thickened.
8. Remove the roasted vegetables from the oven and transfer them to a serving dish.
9. Pour the beurre manie sauce over the vegetables and toss to coat.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Roasting temperature: 425°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Fiber: 7g
Sodium: 700mg
Substitutions for ingredients:
- You can use any combination of root vegetables, such as sweet potatoes, turnips, or rutabagas, in place of the carrots and parsnips.
- You can use chicken or beef broth in place of the vegetable broth.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the roasted vegetables for extra flavor.
- Top the roasted vegetables with grated Parmesan cheese before serving.
- Add cooked chicken or sausage to the roasted vegetables for a heartier meal.
Tips and tricks:
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Toss the vegetables halfway through roasting to ensure even browning.
- Use a whisk to ensure the beurre manie sauce is smooth and free of lumps.
Storage instructions:
Leftover roasted vegetables with beurre manie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the vegetables and sauce in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the roasted vegetables with beurre manie in a large serving dish or on individual plates.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
This dish pairs well with roasted chicken or grilled steak.
Suggested side dishes:
Serve with a side salad or crusty bread.
Troubleshooting advice:
- If the beurre manie sauce is too thick, whisk in a little more broth until it reaches the desired consistency.
- If the vegetables are not browning evenly, rotate the baking sheet halfway through roasting.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Use a food thermometer to ensure the vegetables are cooked to a safe temperature of 165°F.
Food history:
Roasting vegetables has been a popular cooking method for centuries, dating back to ancient times. Beurre manie is a French technique used to thicken sauces and soups.
Flavor profiles:
The roasted vegetables are sweet and savory, while the beurre manie sauce adds a rich, buttery flavor.
Serving suggestions:
Serve this dish as a main course or as a side dish to a larger meal.
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Region: French