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