Lemon-Shallot Sauce with Roasted Vegetables
  • 1⁄2 pound brussels sprouts, trimmed and halved
  • 1⁄2 pound parsnips, peeled, halved lengthwise, and cut into large matchsticks
  • 1⁄2 small head cauliflower, cut into florets
  • 1⁄2 small head broccoli, cut into florets
  • 1⁄2 cup peeled white or red pearl onions
  • 1⁄2 small butternut squash, peeled and diced large
  • 2 tablespoons olive oil
  • 1/3 cup plus 1 tablespoon white wine
  • 1tablespoon minced shallot
  • 1/2 tablespoon fresh lemon zest
  • 2 tablespoons half-and-half
  • 2 tablespoons low-fat (1 percent) milk
  • 1/8teaspoon ground turmeric
  • 1scant teaspoon cornstarch
  • 1tablespoon cold water
  • 2 tablespoons fresh lemon juice
  1. Preheat oven to 425 ̊. Toss vegetables in a large bowl with olive oil, plus kosher salt and coarsely ground black pepper. Spread evenly on a rimmed baking sheet and roast until tender and slightly browned, 25–30 minutes, stirring every 8–10 minutes. Keep warm.
  2. To make sauce: In a small saucepan over medium heat, combine wine, shallot, and zest; cook until reduced by half, about 5 minutes. Whisk in half-and-half, milk, and turmeric; bring to a simmer. In a small bowl, dissolve cornstarch in water; whisk into wine mixture. Continue simmering to thicken, about 1 minute. Remove from heat and stir in lemon juice. Season with salt to taste; keep warm. (Makes 1⁄2 cup.)
  3. Spread sauce on plates or a serving platter; top with roasted vegetables. Serve with extra sauce on the side.
Recipe Notes
Nutrition Facts
Lemon-Shallot Sauce with Roasted Vegetables
Amount Per Serving
Calories 151 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 1mg 0%
Sodium 42mg 2%
Total Carbohydrates 22g 7%
Dietary Fiber 6g 24%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 151 cal, 5g fat (2g mono, 2g poly, 1g sat), 1mg chol, 4g protein, 22g carb, 6g fiber, 42mg sodium