Putzel Kitchen

Maple Rainbow Roasted Carrots + Cauliflower

This is a rainbow of flavors, textures, and colors all on one platter.  The fragrant, toasted nuts and seeds on top are a beautiful addition to any protein as well.

Maple Roasted Rainbow Carrots + Cauliflower

This is a rainbow of flavors, textures, and colors all on one platter.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes

Ingredients

Yield: 8
  • 1 lb rainbow carrots, peeled and sliced on the bias into 2" pieces
  • 1 head green cauliflower, cut into florets
  • 1 head purple cauliflower, cut into florets
  • 1/4 c maple syrup
  • 1/4 c olive oil
  • 1/4 cup coriander seeds
  • 1/4 cup sesame seeds
  • 2 T fennel seeds
  • 1/2 cup hazelnuts, crushed
  • 1/4 cup pistachios
  • 2 T caraway seeds
  • 1 T ground cumin
  • 1/2 cup sliced celery
  • 1/2 cup raisins

Instructions

Step 1

Mix maple syrup and olive oil together. Drizzle over carrots and cauliflower and toss until completely coated.

Step 2

Roast in 420 oven for 15 minutes

Step 3

In a small pan over low heat, toast coriander, sesame, fennel, hazelnuts, pistachio nuts, caraway seeds for a few minutes until fragrant. Be careful not to burn.

Step 4

Roughly chop toasted nuts + seeds in a food processor on pulse mode. Add ground cumin and pulse again to mix together.

Step 4

Remove from oven and mix in celery and raisins.

Step 5

Top with dukkah (nut + spice mix).

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