Carnival Vegetable Platter Recipe
A vegetable trio of roasted cauliflower with a coconut curry sauce, roasted beet and asparagus pilaf, roasted brussels sprouts with a balsamic glaze and grilled green onions.
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Ingredients
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Roasted Cauliflower with Coconut Curry Sauce
Roasted Beet and Asparagus Pilaf
Roasted Brussels Sprouts with Balsamic Glaze
Grilled Green Onions (Scallions)
Method
Roasted Cauliflower with Coconut Curry Sauce
- 1
Roast cauliflower
Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning halfway, until edges are golden and tender.
- 2
Make coconut curry sauce
While cauliflower roasts, heat a small saucepan over medium heat. Add 1 tbs neutral oil or a splash of the reserved olive oil, then add minced garlic and grated ginger; sauté 30 seconds until fragrant. Stir in 1.5 tbs yellow curry powder and toast 30 seconds. Add 1 cup coconut milk, bring to a gentle simmer and cook 3–5 minutes to thicken slightly. Whisk in 1 tbs lime juice and 1 tsp maple syrup (or honey). Season to taste with salt and pepper.
- 3
Combine and finish
When cauliflower is done, transfer to a serving bowl or platter. Spoon coconut curry sauce over roasted cauliflower. Garnish with chopped cilantro if using. Keep warm until serving.
Roasted Beet and Asparagus Pilaf
- 4
Roast beets (if not pre-roasted)
If your beets are not already roasted, preheat oven to 400°F (200°C). Wrap whole beets in foil and roast 45–60 minutes until tender. Let cool, peel and dice. (If you’re using pre-cooked beets, skip this step.)
- 5
Cook rice
Rinse 1.5 cups rice until water runs clear. Combine rice and 3 cups water or vegetable broth in a medium saucepan. Bring to a boil, then reduce to low, cover and simmer 15–18 minutes (follow rice package for exact time) until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.
- 6
- 7
Combine pilaf
Fold the roasted diced beets and sautéed asparagus into the fluffed rice. Add 1 tsp lemon zest, 1 tbs lemon juice and 2 tbs chopped dill or parsley. Adjust seasoning with salt and pepper to taste. Keep warm or serve at room temperature.
Roasted Brussels Sprouts with Balsamic Glaze
- 8
Roast brussels sprouts
Preheat oven to 425°F (220°C) (you can roast these at same time as cauliflower if space allows). Toss halved brussels sprouts with 2 tbs olive oil, 3/4 tsp salt and 1/2 tsp pepper on a baking sheet cut-side down. Roast 20–25 minutes until deeply golden and tender, shaking pan once halfway through.
- 9
Make balsamic glaze
While sprouts roast, combine 3 tbs balsamic vinegar and 1 tsp brown sugar (or maple) in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 3–5 minutes until slightly thickened to a syrupy consistency. Stir in a pinch (1/4 tsp) red pepper flakes if using. Taste and season with a pinch of salt.
- 10
Finish sprouts
When brussels sprouts are done, transfer to a serving bowl and drizzle with the balsamic glaze. Toss to coat evenly and serve warm.
Grilled Green Onions (Scallions)
- 11
Prep and grill scallions
Heat a grill or grill pan over medium-high heat. Toss the trimmed green onions with 1 tbs olive oil and 1/2 tsp salt. Grill in a single layer 2–3 minutes per side until charred and softened. (If using an outdoor grill, you can grill directly; for a pan, press down gently with a spatula for good contact.)
- 12
Serve
Transfer grilled green onions to the platter and serve with lemon wedges for squeezing over just before eating.