Roasted Autumn Vegetables and Pomegranate-Horseradish Topping

The colors of this dish are perfect for a festive holiday table, and it can easily be made ahead of time — ideal when the oven is already in use.
By Shelley Ludman

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The colors of this dish are perfect for a festive holiday table, and it 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.

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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.

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Roasted Autumn Vegetables and Pomegranate-Horseradish Topping
 
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.
Author:
Recipe Type: Side
Ingredients
  • 1 cauliflower (I used ½ yellow, ½ purple), stems removed and cut into florets
  • 20 brussels sprouts, halved
  • 1 delicata squash, halved, seeds removed and sliced into ½" moons
  • 1-2 T olive oil
  • sprinkle cayenne, salt and pepper
  • 2-3 radishes, thinly sliced
  • horseradish + pomegranate relish//
  • 1 pomegranate, seeds removed
  • ½ T orange juice
  • ½ T prepared horseradish
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. 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.
  3. Roast the veggies for roughly 30 minutes, until the edges are browned. Transfer to a large serving bowl.
  4. 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.
  5. To serve, toss the warm veggies, sliced radish and pomegranate relish. Serve immediately.

 

Shelley Ludman

Shelley is the voice and photographer behind the food and travel blog, Sevengrams. When not at her day job as an Architect in Toronto & Montreal, Shelley can be found cooking in her kitchen, strolling through the nearby market, or escaping on weekends with her boyfriend (aka the in-house taste tester).

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