Spring sprung yesterday with surprise snow showers.
No worries. We celebrated the turn of the seasons with a springlike medley of colorful, unexpected vegetables:
Green cauliflower, yellow beets and pink radishes, tossed with plenty of freshly snipped dill.
It was bright, fresh and (like our snow) unexpected.
Definitely something we’ll eat all season.
Springtime Vegetable Roast
- 1 bunch yellow beets
- 1 bunch radishes
- 2 tablespoons sherry wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon coriander seeds
- 1 head green cauliflower (also known as broccoflower)
- 1-2 teaspoons fresh minced dill
Scrub the beets and radishes, then thinly slice. (I used the slicing blade on my food processor. You could also use a mandoline or exercise your knife skills.)
Toss the beets and radishes in a small bowl with the sherry vinegar, olive oil and coriander seeds. Season with salt and pepper, then set aside.
Preheat your oven to 400 degrees. Grease a rimmed baking sheet.
Cut the cauliflower into florets. Place them on the baking sheet, toss with olive oil, salt and pepper, then roast for 15 minutes.
Stir the cauliflower well and roast an additional 5 minutes.
Remove the pan from the oven. Add the beets and radishes (with their oil, vinegar and coriander solution) and stir well. Return the pan to the oven for an additional 10 minutes.
Once the veggies are tender and caramelized, remove the pan from the oven. Sprinkle the dill on top and serve immediately.