I don’t know what it is about roasting vegetables that makes them taste so good, but I’ve really been into this method of cooking lately. Last week I roasted beets for my Caraway Beet Soup, and this week I roasted a vegetable medley and served it on a bed of steamed kale with a mustard vinaigrette drizzle. If you don’t like mustard, you could add balsamic vinegar or just eat this dish plain!
This recipe would make an excellent side dish, or you could roast some chickpeas with it (for protein) and make it a one-dish meal. If you like vegetables, you will love this dish! And like most vegetable recipes, you can substitute or add any vegetables you like, as long as they are roastable!
Roasted Vegetables with Mustard Vinaigrette
Ingredients:
- 1/4 head of cauliflower, chopped
- 1/2 broccoli crown, chopped
- Handful of petite carrots (or 2-3 regular carrots, diced)
- 8-12 Brussels sprouts, brown ends and loose outer leaves removed
- 12-15 baby potatoes (or 1 large regular potato, diced)
- Optional: one can of chickpeas, drained and rinsed
- Salt and pepper, to taste
- Half bunch of kale, tough ribs removed, torn into bite-sized pieces
- Balsamic vinegar (if not using mustard vinaigrette)
Mustard Vinaigrette:
- 1/2 cup apple cider vinegar
- 1/4 cup stone ground mustard
- 1 t. minced shallot
- 2 t. agave or honey
Directions:
- Preheat oven to 425°F. Line the bottom of a large baking dish with parchment paper or a Silpat.
- After vegetables are washed and chopped, add them to baking dish. Add salt and pepper. Bake for 22-25 minutes, tossing once, until vegetables start to turn golden brown.
- While vegetables are roasting, whisk all vinaigrette ingredients together and set aside.
- Bring a medium pot with about half an inch of water to a boil, add a steam basket with the kale pieces, cover, and steam about 2 minutes until kale is wilted. Season with salt, if desired. Keep covered until vegetables are done to keep warm.
- To serve, plate the steamed kale and pile the roasted vegetables on top. With a small spoon, drizzle the vinaigrette (or balsamic vinegar) over the dish. Enjoy!
This dish was so delicious, I barely made it through the photo shoot! How can something this simple taste this good?!
Love roasted veg, especially cauliflower , carrots and sprouts! Thanks for sharing 🙂