All I want lately is roasted veggies. Every time I get a bit bored with my usual combo I switch it up.
I love pairing them fresh herbs, dried fruit and nuts. The perfect dish to cozy up to in the cold.
According to Punxsutawney Phil today, there’s going to be a lot more of it.
It’s OK, little guy, I can keep the roasted veggies coming alllll year.
This week claimed one of my two good oven pans.
I took it out of the oven, a steaming line of purple caramelized onions, and placed it just a little too close to a ziplock bag on the counter…
and proceeded to freak out 5 minutes later when I saw plastic melting onto the corner of my pan.
I tried to let it dry and then peel it off, but that plastic didn’t budge, and I was sort of too disgusted to really think of other solutions.
(Side Note: I’m actually trying to switch from plastic altogether. I use these amazing reusable silicone bags called Stasher Bags.
They’re so perfect for slipping my baked goods or roasted veggies into, and they’re dishwasher, microwave, and freezer safe! Not sponsored, just wanted to share!)
So I retired the pan and the onions and devoted myself to my one good pan.
This salad has got sweet butternut squash, caramelized onion, roasted chickpeas, toasted hazelnuts, dried mulberries, and fresh rosemary and parsley.
Pretty much winter in a nut shell.
Speaking of nut shells, this is my first recipe toasting hazelnuts and I can’t believe I went my whole adult life eating them raw! Their nutty flavor gets wonderfully deep and bold with roasting and removing shells.
(I detail in the notes of the recipe below how to roast and remove the shells.)
My recipe is adapted from a goodie from Love & Lemons Rosemary Roasted Veggies. If you haven’t checked out Love & Lemons’ page, go now! I always am inspired by Jeanine’s colorful and vibrant dishes.
When I stumbled upon some green cauliflower this week at the grocery store, I remembered her dish and set out to adapt it.
I was majorly crushing on these veggies while photographing it, thinking stuff like, “How cool is it that nature just HAS stuff like BNUT SQUASH and GREEN CAULI in it?”
It was probably thoughts like that that caused me to absentmindedly allow plastic to melt on my oven pan.
But really, how beautiful are these colors?
I like to take a minute to think about where my food came from, how I acquired it, and how it nourishes me.
Leftover thoughts and actions learned from my adventures in mindfulness.
If you’re new to mindfulness meditation, I highly recommend the app Headspace. It takes you on guided exercises you can select from a multitude of topics.
That’s where I did a few audios on mindful eating.
In one particularly difficult challenge, you place a meal in front of you and refrain from eating it for a good 5-10 minutes.
And you spend those 5 minutes looking at the food.
Smelling the food.
Thinking about the origin of the food.
About how you prepared it.
You are even asked to taste the food, but STOP!
Just with the tip of your tongue.
Now stop and look at it again.
That’s about when I stuffed the apple slices and peanut butter in and started chewing.
I must say, apples and peanut butter never tasted as good as it did that day.
I dare you to use that technique on this salad.
I call it a “salad” loosely, but this pan of veggies can be served as an entree or side, too.
If you don’t have hazelnuts and mulberries on hand, you can easily sub another nut and dried fruit in their place.
I added chickpeas to my pan for extra protein, but you can omit this if you’d like to serve this as a strictly veggie salad.
I highly recommend serving with a drizzle of my oil free lemon tahini dressing or a scoop of hummus.
If you make this salad, let me know! I’d love to see what yours looks like.
Talk to me @flora_and_vino on Instagram and use #floraandvino.
- 1 head of cauliflower, any color, chopped
- 1 small red onion, cut into wedges
- 3 cups butternut squash, peeled and cubed
- 1 15 oz. can chickpeas, drained and rinsed (optional)
- ⅓ cup toasted hazelnuts, roughly chopped
- ¼ cup dried mulberries
- 2 TBS fresh rosemary, chopped
- 1-2 tsp avocado oil
- himalayan sea salt
- black pepper
- fresh parsley
- maple syrup
- Preheat the oven to 400 and line a baking pan with parchment paper.
- Arrange your cut veggies and (optional) chickpeas on the pan and drizzle with avocado. Sprinkle with fresh rosemary, Himalayan sea salt, and black pepper.
- Bake for 30 minutes, stirring every 10 minutes to ensure even browning.
- To assemble, plate the roasted veggies and top with toasted hazelnuts, dried mulberries, fresh parsley, and a drizzle of maple syrup (optional).
- Serve alone or over grain of choice.