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 minutesCook Time
15 minutesTotal Time
30 minutesIngredients
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).
