Roasted and Ready Vegetable Sauce

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 88 Calories

Ingredients

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

Recipe Instructions

Step 1

Roast in the preheated oven until tender and lightly browned, about 25 minutes.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.

Step 3

Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.

Step 4

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.