ROASTED AND READY VEGETABLE SAUCE

Roasted and Ready Vegetable Sauce image

Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.

Provided by Juliana Hale

Time 1h

Yield 10

Number Of Ingredients 12

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Ingredients

3 cups cauliflower florets
3 cups broccoli florets
1 cup coarsely chopped onion
4 cloves garlic
1 tablespoon vegetable oil
3 tablespoons salted butter
3 tablespoons all-purpose flour
3 cups vegetable broth
½ teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon dried thyme
4 cups packed fresh spinach

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
Roast in the preheated oven until tender and lightly browned, about 25 minutes.
Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 9.2 g, Cholesterol 9.2 mg, Fat 5.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 287.1 mg, Sugar 2.8 g