Western Living - - FOOD -

Veg­eta­bles are per­fect can­di­dates for roast­ing; all you need is oil and salt, and high heat to caramelize their nat­u­ral sug­ars. Try not to crowd the pan too much, so that the veg­gies have a chance to brown on the edges, rather than steam. If you like, swap chunks of sweet potato or but­ter­nut for the acorn squash. 1 small head cau­li­flower 1 small acorn squash 1 can chickpeas (398 ml),

rinsed and drained 1 tbsp chili pow­der 2 tsp cumin Salt and pep­per, to taste Olive or canola oil, for cook­ing


3 to 4 tbsp tahini Juice of 1 le­mon (about 3 tbsp) 2 tbsp olive oil 2 tbsp plain yo­gurt or wa­ter 1 gar­lic clove, finely crushed Chopped pars­ley, for gar­nish Sliced, toasted al­monds, for gar­nish Pome­gran­ate seeds, for gar­nish Le­mon wedges, for serv­ing Pre­heat oven to 425˚ F. Sep­a­rate cau­li­flower into flo­rets. Cut squash in half length­wise, scoop out seeds and slice about 1/3-inch thick. Spread veg­gies out on a heavy, parch­ment-lined bak­ing sheet, along with the chickpeas. Driz­zle ev­ery­thing with oil and sprin­kle with chili pow­der, cumin, salt and pep­per. Shake pan or gen­tly roll and toss with your hands to coat veg­gies well. Roast for about 30 min­utes, stir­ring once or twice, un­til cau­li­flower and squash are ten­der and golden on the edges. Whisk to­gether the dress­ing in­gre­di­ents, along with a big pinch of salt, in a small bowl or mea­sur­ing cup, adding a splash of wa­ter if it seems too thick. Ar­range roasted veg­gies on a plat­ter, driz­zle with tahini dress­ing and scatter with pars­ley, al­monds and pome­gran­ate seeds. Serves 4 to 6.

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