Creamy Hazelnut Sauce Over Roasted Vegetables

Clean and chop vegetables to roast. Set oven at 425°F. Toss vegetables in olive oil, to coat. Add your favourite seasoning to taste (garlic, herbs, salt & pepper) and coat well. Roast in pan for 45-60 mins.

• 30 mL (2 tbsp) Butter
• 125 mL (½ cup) Hazelnuts
• 60 mL (¼ cup) Chicken Broth
• 500 mL (2 cups), 33% Cream
• 30 mL (2 tbsp) Dijon Mustard
• 30 mL (2 tbsp) Lime Juice
• Roasted vegetables (carrots, potatoes, eggplant, parsnips, onions, etc.)
• Carrots
• Potatoes
• Eggplants
• Parsnips
• Onions
• To taste Salt
• To taste, freshly ground Cracked Black Pepper

1. In a saucepan, melt butter over medium heat and toast hazelnuts.
2. Add broth and cream. Simmer for 2 or 3 minutes.
3. Add mustard and lime juice. Simmer for 1 minute.
4. Salt and pepper, to taste. Pour sauce over roasted vegetables*.