Sweet & Spicy Veggie Salad

By Jordana D Shell
August 17, 2014
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Author Notes: Roast vegetable salad with sweet and spicy kickJordana D Shell

Serves: 4

  • 1/2 head Cauliflower, cut into florets
  • 1/2 head broccoli, cut into florets
  • 15 Brussel sprouts, cut into halves or quaters
  • 3 tablespoons maple syrup
  • 1 tablespoon whole grain mustard
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon cayenne pepper
  • 3 tablespoons Balsamic vinegar
  • 1/4 cup pomegranate seeds
  • Salt and Pepper to taste
  1. Pre-heat the oven to 400 degrees.
  2. Line two baking trays with baking/parchment paper.
  3. First tray: place the broccoli and cauliflower florets and drizzle 2 tbs of olive oil on them.
  4. Sprinkle turmeric and cayenne over the vegetables.
  5. On the second tray: scatter the Brussels. Pour the maple mix over. Shake to ensure that all have been covered.
  6. Put the vegetables into the oven to cook for 30-40mins, depending on your oven.
  7. To assemble: Pile the vegetables on a plate. Sprinkle over feta and pomegranate seeds and drizzle Balsamic Vinegar.

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