Contents of your meal kit:
mushrooms
parsnip (looks like a white carrot)
brussels sprouts
red onion
carrots
dried cherries & apricots
mostarda base
italian seasoning blend
Cookware needed: baking sheet, small saucepan
Finishing steps:
- Preheat oven to 425.
- Prep vegetables for roasting:
- Using a damp paper towel, wipe mushrooms of any dirt, then slice in ½.
- Using a vegetable peeler, peel the outside layer of the parsnip. Cut the parsnip in half lengthwise, and then crosswise into 1/3-inch slices.
- Trim ends of brussels sprouts and cut in half.
- On a baking sheet, toss mushrooms, parsnip, brussels sprouts, onion, and carrots with olive oil, italian seasoning blend, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 10-15 minutes.
- Meanwhile, coarsely chop the cherries and apricots and put in a small saucepan with the mostarda base. Add enough water to just cover the fruit and bring to a boil, uncovered, over high heat. When boiling, reduce heat to low, and allow to simmer until the liquid reaches a syrupy consistency. Remove from heat, cover to keep warm.
- Divide vegetables between serving bowls or plates, and drizzle the mostarda over the top.
Notes: Mostarda is a classic Northern Italian condiment made of dried or candied fruit and mustard, and is traditionally served with boiled meats.