Full disclosure, this was adapted from the New York Times. The original called for carrots, yellow beets, and fennel for roasting, 3.5 pounds total. It wasn’t the vegetables that grabbed my attention but the dressing, specifically lime juice, Dijon mustard and ginger.
I used 3.5 pounds of vegetables that I had which included carrots, leeks, potatoes, red pepper, broccoli, and some onions. Vegetables get tossed in olive oil, salt and pepper and roasted for 40 minutes at 400 degrees.
The dressing calls for
- ⅓cup unsweetened coconut cream
- 0ne 1-inch piece ginger, scrubbed and finely grated
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 2 teaspoons fish sauce or soy sauce
- 1 teaspoon Dijon mustard
- 1 lime
- Salt and pepper to taste.
Pro-tip: Coconut cream comes in 6-ounce cans (near the coconut milk) so to avoid having half of a can in the fridge, double the dressing recipe and use it on chicken or vegetables or pasta, etc.