Cognac Roasted Vegetables with a Dijon Yogurt Sauce

Serves 4


4 hearty garden carrots
Tops of 5 large knob onions
10 large Brussel sprouts
¼ C good Cognac liquor
4 T olive oil
¼ t nutmeg
¼ t allspice
1-2 t kosher salt
½ t white pepper
6 oz. plain Greek yogurt
2 heaping T of Dijon mustard
1 T of a sweet mango hot sauce. I used a mango habanero from Spice Exchange


  • Cut the carrots into 3 inch long and 1/3 inch diameter sticks, making sure you leave the green top on the carrot. Cut the tops off the onions,trimming just where it starts to get really dark green. Halve them and trim off hard top. Pull the wilted outer leaves off the Brussel sprouts (If you use good quality sprouts you’ll hardly have to remove any leaves at all!), and halve them. Spread out on a large sheet pan, sprinkle with the Cognac and oil and toss to coat well. Then sprinkle with the nutmeg and all spice and toss again. Then sprinkle with the salt and pepper. Roast at 425 degrees F for about 20 minutes or until caramelized but not shriveled. (Check your oven during the cooking time! The size of the vegetables will make a huge difference in roasting time.)
  • In a small bowl combine the yogurt, Dijon mustard and the habanero sauce, with a bit of salt and white pepper.Smear onto plate, top with roasted veggies, and garnish with fresh parsley if desired.

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