Monday, November 2, 2009

Melange of Fall's Finest Vegetables with Dijon and Thyme

This is a classic recipe that I have been preparing every Thanksgiving for years. It has always been requested by my family and guests alike and disappears like magic. Simple yet full of bold flavor, this recipe will be a sure fire success for your table, too. I have modified it slightly so that it contains less high carb root vegetables and I've replaced them with lower carb varieties with lots of fiber. My cooking sauce has not changed one bit. Thick with a blend of olive oil and Dijon mustard and boosted with the mild sweetness of shallots and the lemony taste of thyme, it naps the vegetables, caramelizes them beautifully and delivers a punch of flavor. I hope you enjoy.
Melange of Fall's Finest Vegetables with Dijon and Thyme


2 cups butternut squash, cut into 1" cubes
2 cups turnips, cut into 1" cubes
1 cup sweet potato, cut into 1" cubes
1 cup cauliflower, cut into 1" pieces
1 cup carrots, cut into 1" pieces
6 garlic cloves, sliced
1/4 cup olive oil
1/4 cup Dijon mustard
1 1/2 tsp. thyme
2 Tbsp. shallots, chopped fine
1/4 cup fresh parsley, chopped
salt and pepper to taste
Preheat oven to 400'

In a small bowl whisk the olive oil, Dijon mustard, thyme and shallots together. Add salt and pepper if desired. Set aside.

Place vegetables and garlic slices on a sheet pan and pour the olive oil mixture over them. With clean hands, toss the vegetables to coat and arrange in a single layer. Bake for about 50 minutes to one hour until the vegetables are caramelized and tender, carefully turning a few times with a spatula during cooking time. Remove from oven and toss with parsley just prior to serving.

Nutrition Facts
8 - 1/2 Cup Servings
Amount Per Serving
Calories 129.6
Total Fats 7.0 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 5.0 g
Cholesterol 0.0 mg
Sodium 222.2 mg
Potassium 356.9 mg
Total Carbohydrate 14.9 g
Dietary Fiber 3.5 g
Sugars 2.0 g
Protein 1.7 g

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