Creamy Hazelnut Sauce Over Roasted Vegetables – We Heart Local BC

Events for November 2022

Creamy Hazelnut 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.

Ingredients

  • 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.)
  • Carrots
  • Potatoes
  • Eggplants
  • Parsnips
  • Onions
  • To taste Salt
  • To taste, freshly ground Cracked Black Pepper

Instructions

  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*.

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