• Rosangela Atte

Roasted Carrots & Cauliflower with Tahini-Lemon Dressing and Pistachio Crumbs

I love all veggies, and I love highlighting their natural flavors, and elevating them with complementary spices, and ingredients, and this recipe, accomplished just that!

Sweet and tangy flavors, satisfying textures and stunning colors, I would definitely serve this at a dinner party as a side, as part of a mezze platter or served on rice as a vegan main.

Try it!

INGREDIENTS FOR 4 SIDES

•3 large carrots

•1/2 large cauliflower

•2 medium shallots

•1/4 EVOO

•1 tsp turmeric

•1 tsp smoked paprika

•1/2 tsp salt

•1/2 tsp garlic powder

•4 thyme sprigs

•3 tbs of ground pistachio

DRESSING

•1/4 cup tahini

•Zest of 1 large lemon

•Juice of 1/2 large lemon

•1/4 cup water

•1/4 parsley

•Pinch of salt

METHOD

1. Peel and cut carrots in sticks

2. Cut cauliflower in florets

3. Slice shallots

4. Add them to a baking sheet drizzle with EVOO, and with sprinkle spices and thyme

5. Toss with your hands until nicely and evenly coated

6. Roast @ 400F° for 20-25 minutes or until nicely caramelized

7. Add all the dressing ingredients to a blender

8. When veggies are ready, transfer them to a nice platter, drizzle with dressing and sprinkle with pistachio. Buon Appetito Amici!!


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