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ROASTED VEGETABLES IN A BLOOD ORANGE THYME SAUCE

It seems people either love brussel sprouts or they hate them.  I love them, my daughter – not so much.  With this dish there was a sweetness to the sauce and roasting the vegetables brought out more sweetness – yes, she did like brussel sprouts in this dish.  However, she also mentioned, this would be the only way she would eat them, thank you kindly!

If you can not get blood orange (they have a very short season) a tangerine or mandarin orange would work nicely here.

4-5 large carrots, cut into chunks

1 small rutabaga, cut into same size chunks

20 brussel sprouts, trimmed and halved

5 fresh Sage leaves

1 bay leaf

4 cups of chicken stock

Blood Orange Thyme Sauce:

zest and juice of 1 blood orange

1 large shallot

2 big Tblsp. butter

2 tsp. fresh Thyme

salt and pepper to taste

Note:  we had this side dish for Christmas dinner.  I used the stock to cook the turkey gizzards, which then was used to make the turkey gravy…so good!  This dish would be lovely with roast beef, pork or chicken – any dish where gravy is served.

Prepare the vegetables.  Add the rutabaga to a good sized pot with the sage leaves, bay leaf, and chicken stock.  Bring to a boil and turn down to a good simmer.  Cook for 5 minutes, then add in the carrots and cook for 4 minutes, then add the brussel sprouts and cook for another 3-4 minutes.  Drain the liquid and set aside to use for gravy.  Transfer the steamed vegetables to a casserole dish and set aside.  Preheat the oven to 400 degrees.

Melt the butter in a sauce pan.  Add the shallots, salt, fresh cracked pepper and the Thyme.  Simmer on low heat for about 5 minutes.  Then add the zest and juice of a blood orange, and reduce to half.

Pour over the vegetables and toss to coat.

Transfer to the oven and roast about 30 minutes, tossing half way through the cooking time.

Serve right away with any main dish.

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