Baby, it’s cold outside. Time to start thinking about warm cozy meals, while also savoring the last bit of fall. You can do it; eek it out, before it’s officially snow season. Take these beautiful autumnal vegetables for example. Roast ‘em, then toss ‘em in mustard and balsamic. They can play sidekick to a piece of fish or meat — they’d actually be a perfect tablemate to your turkey on Thanksgiving — or you can do as I did (in the photo below) and mix ‘em up with a handful of mini scallops and call it dinner.
My friend Jackie — famous in these parts for her chia pudding recipe and Vitamix-pushing — gave me the mustard and balsamic idea and once again, Jackie has proven her genius in the kitchen. It’s tangy with just the right touch of spice. The cayenne pepper helps, too. Thanks, Jack!
Use whatever vegetables you have on hand; I had brussels sprouts, onions, mushrooms and a sweet potato, but would definitely try it with carrots and other greens next time.
Stay warm and happy roasting!
- handful of brussels sprouts, cut in half
- 1/2 of a red onion, cut in big chunks
- handful of mushrooms, sliced thin
- 1 sweet potato, cut in small chunks
- salt, pepper and cayenne pepper
- 5 TBSP extra virgin olive oil
- 3 TBSP balsamic vinegar
- 1 TBSP Vegenaise/li>
- 1 TBSP whole grain mustard
- Preheat oven to 450 degrees.
- In a big bowl, lightly toss all the vegetables and potato in salt, pepper, cayenne to taste, along with half each of the olive oil and balsamic vinegar.
- Lay everything on a roasting pan and cook in the oven for 30-35 minutes, until you can easily pierce through the potato with a fork.
- Meantime, mix together remaining olive oil and balsamic with vegenaise and mustard. Salt and pepper to taste. Then, when roasting is done, toss the vegetables and potato in this mixture and serve.
A Recipe From Jamie Stelter | www.thetvdinner.com