Best 2 Roasted Vegetable Gravy Recipes

Elevate your holiday meals or weeknight dinners with our collection of tantalizing roasted vegetable gravy recipes. These delectable sauces are bursting with rich flavors, vibrant colors, and an array of textures that will transform your dishes into culinary masterpieces. From the classic comfort of roasted carrot gravy to the delightful smokiness of roasted red pepper gravy, each recipe offers a unique taste experience. Discover the delightful combination of roasted butternut squash and sage in our creamy butternut squash gravy, or indulge in the savory goodness of our roasted mushroom gravy, perfect for pairing with hearty meats. Embrace the vibrant flavors of roasted tomato gravy or explore the unique blend of roasted parsnip and thyme in our parsnip gravy. With these versatile recipes, you'll have a delightful accompaniment to elevate your favorite dishes, whether it's roasted chicken, grilled vegetables, or comforting mashed potatoes.

Let's cook with our recipes!

ROASTED VEGETABLE GRAVY

Roasted Vegetable Gravy image

Categories Sauce Vegetable Thanksgiving Vegetarian Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

Ingredients

2 tablespoons plus 1 teaspoon unsalted butter
3 tablespoons plus 1 teaspoon all-purpose flour
Roasted vegetable stock , heated
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY

Roasted Sage Turkey with Vegetable Gravy image

There's no prep like home-style when roasting the big bird. Instead of sage stuffing with turkey, fill this bird with fresh sage and thyme sprigs for the same delicious flavors. -Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 16 servings (3-1/2 cups gravy).

Number Of Ingredients 18

Ingredients

1 turkey (14 to 16 pounds)
1 tablespoon kosher salt
1 teaspoon ground sage
1/2 teaspoon garlic powder
1 large onion, chopped
3 celery ribs, chopped
3 medium carrots, chopped
1-1/4 cups water, divided
3 tablespoons canola oil
1/2 teaspoon freshly ground pepper
3/4 cup white wine
3 fresh sage sprigs
4 fresh thyme sprigs
GRAVY:
1 to 1-1/2 cups reduced-sodium chicken broth or homemade chicken stock
1/4 cup all-purpose flour
1/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground pepper

Steps:

Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

Nutrition Facts : Calories 514 calories, Fat 24g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 562mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

Tips:

Choose a variety of vegetables for a more flavorful gravy. Root vegetables like carrots, parsnips, and turnips are especially good choices.
Roast the vegetables until they are caramelized and slightly charred. This will give the gravy a richer flavor.
Use a good quality vegetable broth or stock. This will make a big difference in the flavor of the gravy.
Add herbs and spices to taste. A few sprigs of thyme or rosemary, a bay leaf, or a pinch of nutmeg can all add depth of flavor.
If the gravy is too thick, add a little water or broth until it reaches the desired consistency.
Serve the gravy immediately or store it in the refrigerator for up to 3 days.

Conclusion:

Roasted vegetable gravy is a delicious and versatile sauce that can be used on a variety of dishes. It is especially good with roasted vegetables, grilled meats, and mashed potatoes. With a little planning and effort, you can easily make a delicious roasted vegetable gravy at home.