This post will be short and sweet -- wishing all my fellow Canadians a happy turkey weekend with a massive bowl of roasted autumn veggies. The colours are perfect for a festive table, and the dish can easily be made ahead of time -- ideal when the oven is already in use. If you can, pick the prettiest, most colourful veggies you can find and get roasting. Happy Thanksgiving folks!
This is a perfect side dish to accompany any autumn dinner, Thanksgiving included. Alternatively, toss in 1 cup of cooked quinoa or a can of white beans and a squeeze of lemon juice for a hearty lunch time meal.
Preheat oven to 400.
1 cauliflower (I used 1/2 yellow, 1/2 purple), stems removed and cut into florets
20 brussels sprouts, halved
1 delicata squash, halved, seeds removed and sliced into 1/2" moons
1-2 T olive oil
sprinkle cayenne, salt and pepper
2-3 radishes, thinly sliced
horseradish + pomegranate relish//
1 pomegranate, seeds removed
1/2 T orange juice
1/2 T prepared horseradish
What to do:
Combine the cauliflower florets, brussels sprouts and squash in a large bowl. Drizzle with olive oil and spread onto 2 parchment lined baking sheets. Sprinkle with cayenne, salt and pepper.
Roast the veggies for roughly 30 minutes, until the edges are browned. Transfer to a large serving bowl.
While the veggies are roasting, prepare the relish. Mix the pom seeds, oj, horseradish, salt and pepper in a small bowl, and stir to combine.
To serve, toss the warm veggies, sliced radish and pomegranate relish. Serve immediately.