Warm Vegetable Salad
(Courtesy: Penny Jacques)
¼ cup broccoli florets, cut into bite-sized pieces
¼ cup cauliflower florets, cut into bite-sized pieces
¼ cup Brussels sprouts, thinly sliced (2 whole)
¼ cup matchstick carrots
1 shallot, thinly sliced
1 tsp dried parsley
1 tsp olive oil
2 tbsp lemon turmeric dressing*
Preheat the oven to 350℉.
Combine vegetable and parsley in a small bowl and toss with olive oil. Spread on a baking sheet in a single layer.
Roast for 10 to 20 minutes, or to desired tenderness. Toss with lemon turmeric dressing and serve immediately.
*Turmeric stains anything it touches so use caution!
1 serving, 285 calories
Hack: Matchstick carrots can be found in the packaged section of the produce department. Freeze any leftover carrots for use in cooking
Hack: Check the produce department of your local grocery store for pre-cut broccoli and cauliflower florets to avoid having to buy an entire head. Frozen broccoli and cauliflower florets would also work in this recipe.
Hack: Check the produce department for loose Brussels sprouts and shallots. If you don’t see them, ask a clerk if they’re available.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.