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.
 

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