Roasting is one of our favorite ways to enjoy vegetables. Not only is it a fairly simple technique, but it brings out a beautiful flavor that is sometimes quite different from the raw counterpart!
Take this cauliflower, for instance (yet another inspiration from The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle). Somehow roasting in a very hot oven with some apples transforms cauliflower into something elegant and complex…nothing like those white trees on a veggie tray! (Though I must admit I love cauliflower in all forms, even raw.)
This is a wonderful option as a side dish for a fall or winter meal. The original recipe called it a “stunning side dish” – I must say I’d have to agree. If possible, try to get ahold of some fresh dill – it really makes the dish!
Another note: if you plan to take it to a holiday meal (like a Thanksgiving feast!), it does taste best when fresh from the oven, so plan accordingly. I might make it directly beforehand and keep it very warm during the transportation, or even make up the raw veggies and roast them in the host’s kitchen, if possible.
If you’ve never tried roasting vegetables before, watch out! You might become an addict. Here are some other ideas for veggie roasting:
Roasted Harvest Vegetables with Quinoa
Roasted Broccoli and Sundried Tomato Penne
Farro Salad with Roasted Vegetables and Fontina
Roasted Broccoli with Garlic
Honey Dijon Roasted Potatoes
Roasted Root Vegetables
Roasted Fingerling and New Potatoes with Rosemary
This dish tastes best when fresh from the oven, so plan accordingly when preparing. Also, fresh dill is highly recommended for the beautiful flavor that it adds.
- 1 large cauliflower (2 1/4 pounds whole; 7 cups chopped)
- 1 large red onion
- 2 apples
- 1/4 cup fresh dill
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper
- Preheat oven to 450°F.
- Remove the core of the cauliflower and chop it into florets. Slice 1 red onion. Core and chop 2 apples into bite-sized pieces (do not peel). Coarsely chop 1/4 cup dill.
- Line a baking sheet with parchment paper (for easy cleanup). Place the chopped vegetables on the baking sheet, then drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and some fresh ground black pepper.
- Roast the vegetables for 40 minutes until the cauliflower is slightly browned, stirring about three times during the baking time. Remove from the oven, stir in the dill, and place in a serving dish. Taste and add more salt or pepper if desired. Serve immediately.
Inspired by The Herbal Kitchen