You won’t have to beg the kids (or in my case, my husband) to eat their veggies in this case! Whether for the Easter table or first outdoor spring supper, this gluten-free side’s colors alone are enough to capture your guests’ attention.
The caramelization of honey in the oven spotlights the natural sweetness of the vegetables, particularly the radishes — they have a rep for bitter, spicy notes when raw, but the roasted version is slightly sweet and otherwise very mild in flavor! I use carrots and radishes for this recipe simply since they were on hand, but turnips or brussels sprouts would also work well with this method.
Served over a smooth, creamy cauliflower mash, you’d be mistaken for a usual starch. We’re all for tasty low-carb substitutes to make up for our weekly pizza nights.
Serves 4
For the vegetables:
1 bunch carrots, peeled and halved lengthwise (depending on thickness)
1 handful radishes, halved lengthwise
1 tablespoon honey
1 tablespoon olive oil
Flaky sea salt
Crumbled feta, to garnish (optional)
Pesto vinaigrette
2 tablespoons fresh pesto
1 tablespoon olive oil
For the cauliflower:
1 package frozen cauliflower rice, thawed or 1 head cauliflower florets, steamed
1/4 cup milk of choice
1/2 teaspoon salt
2 tablespoons grated parmesan cheese
1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper. Toss carrots and radishes in olive oil, and spread in an even layer on the baking sheet. Drizzle honey evenly over vegetables, followed by a pinch of flaky sea salt. Roast, tossing halfway, for approximately 25 minutes. If desired, turn oven to broil to caramelize the tops for a final 2-3 minutes (but watch carefully!).
2. While vegetables roast, place cauliflower, milk, salt and parmesan in a food processor or large bowl with an emulsion blender. Pulse until smooth and combined. Taste and add additional salt, if needed.
3. Meanwhile, in a small bowl, whisk pesto and olive oil until vinaigrette is smooth.
4. To plate, spread cauliflower mash on a serving dish. Layer with root vegetables. Spoon vinaigrette and crumbled feta over vegetables.
