Roasted Brassica Bowl (Printer View)

Roasted brassica vegetables over grains with creamy tahini dressing.

# What you'll need:

→ Vegetables

01 - 1 head broccoli, cut into florets
02 - 1 small head cauliflower, cut into florets
03 - 8.8 oz Brussels sprouts, trimmed and halved
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Grains

07 - 1 cup cooked quinoa, brown rice, or farro

→ Tahini-Lemon Dressing

08 - 3 tablespoons tahini
09 - 1.5 tablespoons fresh lemon juice
10 - 1 tablespoon maple syrup or honey
11 - 1 small garlic clove, finely grated
12 - 2 to 3 tablespoons water, as needed
13 - Pinch of salt

→ Toppings

14 - 2 tablespoons toasted pumpkin seeds
15 - 2 tablespoons chopped fresh parsley
16 - 1 teaspoon chili flakes, optional

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and crisp-tender.
04 - While vegetables roast, prepare the grains according to package instructions. Fluff with a fork and keep warm.
05 - Whisk together tahini, lemon juice, maple syrup or honey, garlic, and salt in a small bowl. Gradually add water until the dressing achieves a smooth, pourable consistency.
06 - Divide cooked grains among four bowls. Top with roasted vegetables and drizzle generously with tahini-lemon dressing.
07 - Top each bowl with pumpkin seeds, parsley, and chili flakes if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables get so caramelized and crispy in the oven that even people who claim to hate Brussels sprouts ask for seconds.
  • Everything can be prepped ahead and assembled in minutes, making it perfect for meal prep or last minute dinners.
  • The tahini dressing is so good you will want to drizzle it on everything from salads to roasted sweet potatoes.
02 -
  • Overcrowding the baking sheet will steam the vegetables instead of roasting them, use two sheets if you need to.
  • The tahini dressing thickens as it sits, just whisk in a bit more water to bring it back to life.
  • Roasting time varies depending on how small you cut the vegetables, check them at 20 minutes and adjust from there.
03 -
  • Always taste your tahini before using it, some brands are more bitter than others and you may need to adjust the lemon and sweetener accordingly.
  • If your Brussels sprouts are on the larger side, quarter them instead of halving so they cook through without burning on the outside.
  • Make a double batch of the dressing and keep it in the fridge, it lasts for a week and transforms simple salads into something special.
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