New York Strip And Fall Vegetable Roast With Mustard Cream Sauce Recipes

ROAST FALL VEGETABLES

Roast Fall Vegetables image

Provided by Moira Hodgson

Time 2h

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
10 small onions (white or Cippollini), peeled
8 cloves garlic, in their skins
6 carrots, peeled and sliced in 1 1/2-inch pieces
4 turnips, peeled and cut into wedges
1 pound boiling potatoes, peeled and cut into wedges
4 parsnips, peeled and cut into chunks
2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
Coarse salt and freshly ground pepper to taste

Steps:

Preheat oven to 400 degrees. Oil the baking pans.
Scatter the vegetables over the pans. Sprinkle them with salt, pepper and rosemary and the remaining olive oil. Bake them for 30 minutes, stirring to redistribute the vegetables and bake for another 30 to 45 minutes.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 774 milligrams, Sugar 12 grams

WINTER VEGETABLE ROAST WITH MAPLE-MUSTARD VINAIGRETTE

Winter Vegetable Roast with Maple-Mustard Vinaigrette image

Provided by Peter Kaminsky

Categories Garlic Onion Side Roast Christmas Vegetarian Rosemary Carrot Parsnip Winter Vegan Thyme Potluck Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 13

Ingredients

8 medium parsnips, peeled or scrubbed
8 medium carrots, peeled or scrubbed
4 medium red onions, peeled and quartered
2 heads garlic, halved
1/2 cup plus 4 tablespoons olive oil
8 sprigs fresh thyme
4 sprigs fresh rosemary
Salt and freshly ground black pepper to taste
40 cherry tomatoes, halved
4 tablespoons lemon juice
4 tablespoons capers, roughly chopped
1 tablespoon maple syrup
1 teaspoon Dijon mustard

Steps:

1. Preheat oven to 350 degrees.
2. Peel parsnips and carrots; depending on size, cut lengthwise in half or quarters, about 4 inches long.
3. In a large bowl, toss parsnips, carrots, onions, and garlic with 1/2 cup olive oil, thyme, rosemary, salt, and pepper.
4. Spread vegetables on one large sheet pan or two smaller pans, and place in oven. Roast for about an hour, turning vegetables once or twice, to get a nice crust on both sides.
5. Meanwhile, heat large skillet, and film with 2 tablespoons olive oil. Add tomatoes, cut side down, and caramelize (no more than 10 minutes). Sauté in two batches. Remove to bowl, and set aside.
6. While the vegetables are cooking, whisk together remaining 2 tablespoons olive oil, lemon juice, capers, maple syrup, and mustard.
7. Place warm roasted root vegetables on serving platter, and pour dressing over the vegetables. Top with caramelized tomatoes.

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