Medly Of Winter Vegetables

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Intermediate
Jump To Recipe Print Recipe
A vibrant, tangy medley of root vegetables and chestnuts coated in a glossy orange-hollandaise glaze.
Medly of Winter Vegetables recipe image

This comforting winter dish transforms humble root vegetables into a festive centerpiece. Brussels sprouts, baby carrots, and whole onions are steamed to tender perfection, then tossed with sweet roasted chestnuts for a delightful textural contrast. The real star is the sauce: a unique twist on classic hollandaise using orange juice and butter, creating a glossy, tangy glaze that clings to every bite. It’s a vegetarian main that feels luxurious enough for holiday gatherings yet simple enough for a cozy weeknight dinner. The brightness of the citrus cuts through the earthiness of the vegetables, resulting in a balanced, aromatic plate that warms the soul. Serve it hot, garnished with fresh herbs if desired, for a meal that brings the warmth of the season to your table.

Medly of Winter Vegetables recipe image
Print Recipe

Medly Of Winter Vegetables

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 945.9

Description

This comforting winter dish transforms humble root vegetables into a festive centerpiece. Brussels sprouts, baby carrots, and whole onions are steamed to tender perfection, then tossed with sweet roasted chestnuts for a delightful textural contrast. The real star is the sauce: a unique twist on classic hollandaise using orange juice and butter, creating a glossy, tangy glaze that clings to every bite. It&# 226;ÂÂs a vegetarian main that feels luxurious enough for holiday gatherings yet simple enough for a cozy weeknight dinner. The brightness of the citrus cuts through the earthiness of the vegetables, resulting in a balanced, aromatic plate that warms the soul. Serve it hot, garnished with fresh herbs if desired, for a meal that brings the warmth of the season to your table.

Ingredients

Directions

  1. Trim the root ends from the baby carrots and rinse them thoroughly under cold water.
  2. Place the brussels sprouts, carrots, and frozen whole onions into a large 2.5-quart microwave-safe casserole dish.
  3. Cover the dish tightly with vented plastic wrap to allow steam to escape while cooking.
  4. Microwave on high for 21 to 25 minutes, stirring the vegetables halfway through the cooking time to ensure even heating.
  5. Continue cooking until the vegetables are fork-tender.
  6. Sprinkle the roasted chestnuts over the hot vegetables and let the dish stand covered for 5 minutes to allow the flavors to meld.
  7. Meanwhile, prepare the hollandaise sauce mix according to package directions, substituting milk with the melted butter and orange juice.
  8. Drain any excess liquid from the vegetables.
  9. Stir the prepared orange-hollandaise sauce into the vegetables until everything is evenly coated and glossy.
  10. Serve warm as a main dish or side.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 945.9kcal
% Daily Value *
Total Fat 23.5g37%
Saturated Fat 12.2g61%
Cholesterol 72.3mg25%
Sodium 720.6mg31%
Total Carbohydrate 173.4g58%
Dietary Fiber 53.7g215%
Sugars 68.3g
Protein 36.6g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: brussels sprouts, carrots, chestnuts, vegetable medley, winter vegetables, orange hollandaise, vegetarian main, holiday side, microwave recipe, glazed vegetables, onions, comfort food, easy dinner, citrus sauce, roasted chestnuts, family meal, gluten free, healthy sides, seasonal cooking, quick prep
Recipe Card powered by WP Delicious