My go-to weeknight side is roasted veggies. And today I just rummaged through the refrigerator draw to see what I had. This is the end result.
It’s an amazing combo of roasted beets, fennel, onion, and cauliflower. The fennel seeds just add a brilliant fresh note and surprisingly work well with the other spices.
I am serving it as a room-temperature salad so I’ve topped it with toasted pine nuts and fresh mint. But you can also serve them warm out of the oven alongside your main.
xxx Chef MM
Roasted Cauliflower Fennel & Beets
Ingredients
- 2 beets- skin on cut into 8ths
- 1 fennel bulb – cut into large chunks
- 1 red onion cut into chunks
- 1 large head of cauliflower- cut into large florets
- ¼ cup olive oil
- 3 TBS apple cider/balsamic vinegar
- 1 TBS Dijon Mustard
- 1 TBS Basil
- 1 TBS brown sugar
- 1 tsp turmeric
- 1 tsp fennel seeds
- Lots of Coarse salt and black pepper
- 1/3 cup of pine nuts – lightly toasted
- Good quality Italian olive oil to finish
- A handful of chopped mint to garnish
Instructions
Preheat the oven to 400 F/ 200 C
Cut all the veggies and place them in a large bowl. Add the olive oil, vinegar, mustard, basil, brown sugar, turmeric, fennel seeds coarse salt, and black pepper. Mix the veggies to coat evenly.
Place the veggies on one or 2 baking sheets. Roast on the middle rack of the oven for 45 mins -1 hour turning mid-way during cooking until golden and caramelized.
Dry toast some pine nuts in a frying pan on the stove for 3-4 minutes watching they don’t burn.
Just before serving drizzle the veggies with good quality olive oil and garnish with some fresh chopped mint and the toasted pine nuts.
SERVES 4
Notes
Serve them at room temperature or warm alongside your main.
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