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
20 minutes
Total Time
35 minutes

Ingredients

Yield: 12
  • 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 cumin seeds
  • 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 425 oven for 15-20 minutes minutes

Step 3

In a small pan over low heat, toast coriander, sesame, fennel, hazelnuts, pistachio nuts, caraway and cumin 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.

Step 4

Remove from oven and mix in celery and raisins.

Step 5

Top with dukkah (nut + spice mix).

© Nicole Putzel // Putzel Kitchen
https://youtu.be/ZYfan2YzUKE