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Roasted Cauliflower Fennel & Beets

Ingredients

Scale
  • 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.

Find it online: https://melissamayo.com/recipe/roasted-cauliflower-fennel-beets/