Roasted Rainbow
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:
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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.
