Best 3 Roasted Vegetable And Wine Sauce Recipes

ROASTED AND READY VEGETABLE SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
• Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
• Roast in the preheated oven until tender and lightly browned, about 25 minutes.
• Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.

ROASTED-VEGETABLE AND WINE SAUCE

Steps:

• Roast vegetables:
• Preheat oven to 450°F with rack in middle.
• Wash leek halves and pat dry.
• Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
• Soak porcini and make bouquet garni while vegetables roast:
• Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
• Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
• Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
• Make stock:
• Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
• Make sauce:
• Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Steps:

• For the roasted vegetables: Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
• For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.