Creamy Hazelnut Sauce Over Roasted Vegetables

Creamy Hazelnut Sauce Over Roasted Vegetables


30 mL (2 tbsp) Butter

125 mL (½ cup) Hazelnuts

60 mL (¼ cup) Chicken Broth

500 mL (2 cups), 33% Cream

30 mL (2 tbsp) Dijon Mustard

30 mL (2 tbsp) Lime Juice

Roasted vegetables (carrots, potatoes, eggplant, parsnips, onions, etc.)






To taste Salt

To taste, freshly ground Cracked Black Pepper

Cooking Instruction

  1. In a saucepan, melt butter over medium heat and toast hazelnuts.
  2. Add broth and cream. Simmer for 2 or 3 minutes.
  3. Add mustard and lime juice. Simmer for 1 minute.
  4. Salt and pepper, to taste. Pour sauce over roasted vegetables*.

*Clean and chop vegetables to roast. Set oven at 425°F. Toss vegetables in olive oil, to coat. Add your favourite seasoning to taste (garlic, herbs, salt & pepper) and coat well. Roast in pan for 45-60 mins.

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