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Edgy roasted veg
If I’m honest with myself, there’s nothing “edgy” about roasted veg. The creamy, herbed tahini sauce drizzled on top makes these veggies pop with excitement instead of being cast aside as an afterthought. This dish got its name from our weekly family potlucks. Every Tuesday (okay, not every, but we try) we host a potluck with our neighbors. We’re often reminded, “Don’t forget the edgy veggies!”
SERVES
4
Ingredients
- Blender or food processor
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 2 cups sliced (0.5 centimeters thick) Jerusalem artichokes
- 1 large onion, sliced into half-moons
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 1/4 cup tahini
- 1 garlic clove, crushed
- 1 1/4 cups curly parsley, finely chopped, divided
- 1 teaspoon finely grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons water
- 1/4 teaspoon hot paprika
Directions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- In a large bowl, combine cauliflower, broccoli, Jerusalem artichokes and onion; add olive oil and toss to coat. Season with 1/4 teaspoon each salt and pepper.
- Arrange vegetables in a single layer on a prepared baking sheet and roast for 30 to 40 minutes, until lightly browned. The edges should be slightly charred and the vegetables soft when pierced with a fork.
- Meanwhile, in a blender, combine tahini, garlic, 1/4 cup parsley, lemon juice, 1/2 teaspoon salt and water; blend on High until smooth. Set aside.
- In the same large bowl, combine roasted vegetables, lemon zest, paprika and remaining one cup parsley; toss to coat. Sprinkle with sea salt and pepper to taste.
- Transfer to a platter and drizzle with tahini sauce. Reserve some sauce for dipping (yes, I want you to dip your already-sauced veggies!).
