Seasonal Harvest Recipe

Preparation and Cooking

1. 1

   Roasting the Vegetables

   Preheat the oven to 425°F (220°C). In a large bowl, combine cauliflower, broccoli, fingerling potatoes, and red onion. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss until evenly coated.

2. 2

   Bake

   Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

3. 3

   Pan-Frying Brussels Sprouts

   While the vegetables are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the Brussels sprouts and season with salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until they are golden brown and tender.

4. 4

   Prepare Hummus

   In a small bowl, mix the minced garlic with the hummus for added flavor.

5. 5

   Grill Naan

   If using store-bought naan, lightly toast or grill the naan bread until warm and slightly crispy.

6. 6

   Serve

   Arrange the roasted vegetables, pan-fried Brussels sprouts, grilled naan, and garlic-pepper hummus on a serving platter. Enjoy!