Author Notes: Roast vegetable salad with sweet and spicy kick —Jordana D Shell
Serves: 4
Ingredients
-
1/2 head
Cauliflower, cut into florets
-
1/2 head
broccoli, cut into florets
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15
Brussel sprouts, cut into halves or quaters
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3
tablespoons maple syrup
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1
tablespoon whole grain mustard
-
4
tablespoons extra virgin olive oil
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1
teaspoon cayenne pepper
-
3
tablespoons Balsamic vinegar
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1/4
cup pomegranate seeds
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Salt and Pepper to taste
Directions
- Pre-heat the oven to 400 degrees.
- Line two baking trays with baking/parchment paper.
- First tray: place the broccoli and cauliflower florets and drizzle 2 tbs of olive oil on them.
- Sprinkle turmeric and cayenne over the vegetables.
- On the second tray: scatter the Brussels. Pour the maple mix over. Shake to ensure that all have been covered.
- Put the vegetables into the oven to cook for 30-40mins, depending on your oven.
- To assemble: Pile the vegetables on a plate. Sprinkle over feta and pomegranate seeds and drizzle Balsamic Vinegar.