Roasted winter greens—root greens, cauliflower, Brussels sprouts—are amongst my favourite dishes. Full of comforting aromas, textures, and flavors, they’re bursting with advantages for the palate, in addition to physique. Whereas it’s straightforward to neglect veggies within the cooler months, when summer time’s abundance is out of attain, it’s a reminder to show to seasonal produce and pack your eating regimen with extra vibrant plant meals within the winter. This vegetable facet dish recipe is roasted in a superb tahini spice sauce, then topped with parsley and pomegranate seeds. It’s very easy sufficient to function a facet for a Sunday evening dinner (strive it with my baked lasagna or lentil patties), however it’s particular sufficient to serve at your vacation desk too (strive it for Thanksgiving or Christmas!). It’s additionally nice as a potluck addition, and the leftovers are fantastic the subsequent day.
Roasted Tahini-Smothered Winter Greens
Whole Time: 1 hour
Yield: 8 servings 1x
Food regimen: Vegan
Description
This vegan, gluten-free roasted winter vegetable medley, which features a entire cauliflower with carrots, parsnips, and Brussels sprouts, is smothered with a easy, flavorful tahini sauce.
Winter Greens:
- 1 small head (1 pound) cauliflower
- 2 small (2 ounces every) parsnips
- 2 small (2 ounces every) carrots
- 1 pound brussels sprouts
Tahini Sauce:
Garnish:
- ¼ cup chopped parsley (or 2 tablespoons dried)
- ½ cup pomegranate arils (or frozen)
Directions
- Take away the outer leaves of the cauliflower, and reduce out core of the cauliflower head with out disrupting the florets (cauliflower head ought to stay entire and intact).
- Scrub the parsnips and carrots and slice them (unpeeled) into massive sections (about 2 inches).
- Trim the ends of the brussels sprouts and slice them in half.
- Preheat oven to 400 F.
- Put together the Tahini Sauce by including tahini, olive oil, water, lemon juice, garlic, cumin, smoked paprika, brown sugar (elective), black pepper, and salt (elective) to a small mixing bowl. Whisk till easy.
- Place the parsnips, carrots, and brussels sprouts in a big casserole or baking dish (about 2 quarts), drizzle with two-thirds of the sauce, and toss nicely with tongs. Prepare the greens in dish, permitting room for the cauliflower within the middle. Drizzle the remaining sauce over the cauliflower.
- Bake uncovered in prime rack of the oven at 400 F for 40-45 minutes, till greens are tender and golden brown.
- Take away from oven and sprinkle with parsley and pomegranate arils.
- Serve instantly. Makes 8 servings.
- Prep Time: quarter-hour
- Prepare dinner Time: 45 minutes
- Class: Facet Dish
- Delicacies: American
Vitamin
- Serving Dimension: 1 serving
- Energy: 125
- Sugar: 5 g
- Sodium: 44 mg
- Fats: 6 g
- Saturated Fats: 1 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 5 g
Key phrases: roasted greens, wholesome facet dishes, winter greens
For different plant-based vegetable side-dishes, strive the next recipes:
Maple and Balsamic Roasted Brussels Sprouts
Roasted Orange Ginger Carrots
Broccoli Walnut Au Gratin
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
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