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herb & spice roasted vegetables with red wine & mushroom gravy Recipe

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herb & spice roasted vegetables with red wine & mushroom gravy
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Ingredients

  • 1 butternut squash - cut into 1" pieces
  • 10 - 12 brussel sprouts - sliced in half
  • 1 head cauliflower - cut into 1" pieces
  • 1 bunch of asparagus - cut into 2" pieces
  • 4 medium leeks - cut into 1" pieces (whites and light green only)
  • 4 - 5 medium carrots - cut into 1" pieces
  • 3 - 4 parsnips - cut into 1" pieces (smaller ones are better)
  • 2 bell peppers - cut into 1" pieces
  • 2 zucchini - cut into 1" pieces
  • 24 cloves garlic - whole and peeled (no - I am not kidding.)
  • 4 cloves garlic - minced
  • 3 - 4 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon rosemary
  • 1 teaspoon all purpose seasoning (use your favorite - mine is Penzeys Smoky 4/S Special Seasoned Salt)
  • 1 teaspoon mustard seeds
  • 1 lemon - cut into 8 wedges
  • salt and pepper
  • Preheat oven to 450 degrees F.
  • Combine all the spices and herbs in a small bowl.
  • Remove pans from oven, toss the vegetables and add the brussel sprouts, minced garlic and bell peppers. Roast for another 6 - 7 minutes.
  • Take the vegetables out one last time, toss and add the zucchini. Roast another 3 minutes.
  • Remove the vegetables from the oven and put in a serving dish. You can discard the lemons or serve them with the vegetables.
  • red wine & mushroom gravy
  • serves 6 - 8
  • Total cooking time about 90 minutes
  • 0.7 ounces dried porcini mushrooms
  • 12 oz chopped cremini mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 shallots - finely chopped
  • 4 cloves garlic - minced
  • 3 tablespoons whole wheat flour
  • 2 cups vegetable stock
  • 1 cup red wine - I use a good cab or zinfandel
  • 2 tablespoons sun dried tomato paste
  • 1 sprig rosemary
  • 1 teaspoon mustard seeds
  • 1 tablespoon all purpose seasoning
  • salt and pepper

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