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Roasted vegetables are delicious but I’m sometimes at a loss as to what to serve them with so I’ve come up with a series of flavorful dipping sauces that perfectly complement the subdued taste of roasted veggies.
Today’s sauce is a mustard/tarragon vinaigrette that has a bit of sour, a bit of licorice, a bit of heat and a bit of creaminess to it. It’s a nice contrast to the winter varieties that I picked here, some butternut squash, some shallots, potatoes, Brussels sprouts and carrots. Enjoy!
- 10 baby potatoes, quartered
- 2 shallots, quartered
- 10 Brussels sprouts, halved
- 2 carrots, quartered and cut into pieces
- 1 cup 1- to 2-inch cubes butternut squash
- 3 tablespoons canola oil
- 1 teaspoon homemade seasoning salt (get the recipe here)
- 4 teaspoons chopped fresh tarragon
- 4 tablespoons Dijon mustard
- 4 tablespoons olive oil
- Heat the oven to 400 degrees F.
- Whisk canola oil and seasoning salt together in a bowl.
- Add the vegetables and toss to coat.
- Spread the vegetables on an aluminum foil-lined baking sheet.
- Roast the vegetables until tender (35 to 40 minutes).
- Whisk all ingredients together.
- Either drizzle the vinaigrette over the vegetables or dip the vegetables in the vinaigrette.
Food Photography and Styling: I was in the mood for something other than wood and chose my zinc-coated metal tray for this shot. The blue/gray color of this surface went well with the orange carrots and squash and the texture in the metal made the photo look interesting without the need for many additional props. I sprinkled some tarragon leaves in the composition and shot from overhead to show off the different shapes of all the vegetables.
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