Roasted Rainbow

Name: Roasted Rainbow
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 plates
Ingredients: 2 turnip roots, peeled and cut to 4 chunks each 1 purple cauliflower, cut into florets 1/2 cabbage, cut to chunks 1 yellow zucchini, cut longitudinally 1 red onion, sliced 1 white onion, sliced 3.5oz (100g) brussels sprouts, halved; For the Glaze 1/2 cup olive oil 1 tsp mustard 1 tbsp silan (date syrup) 2 garlic cloves, minced 1/2 lemon, freshly squeezed 1 tbsp salt

Prep. Time

15 minutes

Cook Time

45 minutes

Servings

4-6 plates

Difficulty

Easy

Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free

Oven

Cooking required:

Allergens:

In this dish, every vegetable gets the attention it deserves without turning into a mushy side nobody wants. The garlicky mustard–silan sauce gives enough sharpness and sweetness to make the turnip, cabbage, and brussel sprouts taste the best they can, and the cauliflower and zucchini keep it lighter so it works any night of the week. I can slide this one into the oven while dealing with everything else going on at home, and it comes out tasting balanced enough that everyone picks a favorite and actually eats it. Leftovers pack well too, so the work pays off beyond dinner. This looks so impressive before and after roasting, that it works beautifully as a very noticeable side for when hosting too, and its so versatile too - you can swap veggies in this recipe with anything that roasts nicely.

Ingredients

2 turnip roots, peeled and cut to 4 chunks each
1 purple cauliflower, cut into florets
1/2 cabbage, cut to chunks
1 yellow zucchini, cut longitudinally
1 red onion, sliced
1 white onion, sliced
3.5oz (100g) brussels sprouts, halved

For the Glaze
1/2 cup olive oil
1 tsp mustard
1 tbsp silan (date syrup)
2 garlic cloves, minced
1/2 lemon, freshly squeezed
1 tbsp salt

Instructions

Heat the oven to 380°F/190°C.
Spread all the vegetables on a large sheet pan.
Whisk the olive oil, mustard, silan, garlic, lemon juice, and salt into a thick glaze.
Brush the vegetables and place the pan in the oven.
Roast for about 45 minutes or until the edges caramelize and the brussels crisp up.

Serve warm, or cool and pack into containers—it keeps its flavor and texture the next day.

Notes

Other veggetables that roast well include: other types of zucchini, butternut squash, sweet potato, eggplant, and mushrooms.

The Latest Bite

Fig and Beet Salad

When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.