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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!

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    A Look Back.



Sesame Roasted Veggies with Almonds.

What do we have here?  It’s my first recipe of the new year, and it only took me 23 days.  Womp womp – pretty pathetic.  I’ve actually been cooking up a storm, but I’m still trying to figure out how to cook during the day when I can take some decent photos.  I have all these great recipes that I want to share, so today I did something about it.

I whipped this salad together at 6:30 in the morning, and took pictures as soon as the sun came up, while Cullen was eating breakfast.  Gotta get creative these days!  We hosted mom’s group at our house today, and I wanted to have something fresh and healthy, and something the kiddos could share with the mamas.

Sesame Roasted Veggies with Almonds by Daily Garnish

This salad was just the right thing.  The moms all enjoyed a healthy lunch, while the toddlers happily munched on cauliflower and green beans.  Sesame oil is one of my favorite vegetable seasonings, and it pairs so well with crunchy veggies and almonds. 

Sesame Roasted Veggies with Almonds

by Emily Malone

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Ingredients (serves 4)

    For the Salad

    • 1 head cauliflower, chopped
    • 1 head broccoli, chopped
    • 1 pound fresh green beans, trimmed and halved
    • 1/4 cup slivered almonds
    • 1 tablespoon black sesame seeds
    • salt to taste

    For the Dressing

    • 2 tablespoons sesame oil
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon orange juice

    Instructions

    Preheat oven to 375 degrees. Start by chopping and trimming the vegetables. Cut the broccoli and cauliflower into bite sized pieces, and trim the ends off the green beans. If the beans are longer than bite-sized, you might also want to trim them in half.

    Spread all the veggies evenly on a sheet pan – split them onto two sheet pans if you can’t fit them all in a single layer.

    Drizzle the vegetables with olive oil and salt, and roast for 20-25 minutes, stirring once halfway through cooking. Remove the veggies from the oven when they are soft and have developed some good browning.

    While the vegetables are roasting, whisk together the dressing.  Pour the veggies into a bowl and add the dressing, almonds, and sesame seeds. Season to taste with salt as needed. Stir everything together and let it sit for a few minutes so the flavors develop.

    Sesame Roasted Veggies with Almonds by Daily Garnish

    Serve at room temperature, or refrigerate and serve later.

    Sesame Roasted Veggies with Almonds by Daily Garnish

    I often struggle to work vegetables into my lunches.  Things like sandwiches and eggs are quick and easy, but I’m often left feeling like their should have been more color on my plate.

    Sesame Roasted Veggies with Almonds by Daily Garnish

    Keeping something like this is the fridge helps ensure that you always have veggies ready to go when hunger strikes.  It’s also a quick and easy dish to serve with friends!

    Sesame Roasted Veggies with Almonds by Daily Garnish

    As always, enjoy.  Look for another recipe tomorrow – making up for lost time!
     
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    44 Comments so far
    Leave a comment

    Gina     at 11:43 am

    I made this last night…it was so good (and super easy), thanks!!!!

    [Reply]

    Hillary     at 11:43 am

    Made this on Monday and have been enjoying as a side dish to lunches and dinners all week. I also struggle with fitting veggies in my diet, so this was a great, easy way to keep them on hand. The green beans were the best part! They seemed to take on the flavor of the dressing more so than the broccoli and cauliflower. I would make the recipe again, but with all green beans!! Thanks for this! :)

    [Reply]

    Emily Malone Reply:

    Glad to hear you like it! :) I’m eating leftovers of this same salad today!

    [Reply]

    Jessica     at 4:39 pm

    Made this last weekend and just again tonight. So delicious!!

    [Reply]

    Didie     at 12:06 pm

    I just eat this salad for dinner ! It’s really delicious ! Thanks !

    [Reply]

    Easter Weekend!     at 11:05 am

    […] greens, candied walnuts, cherry tomatoes, cucumber, red pepper), Roasted sweet & red potatoes, sesame string beans*, roast chicken & pork loin. (And chicken parm for my cousin who doesn’t eat from a whole […]

    Easter Weekend! - Nicole Culver     at 2:11 pm

    […] greens, candied walnuts, cherry tomatoes, cucumber, red pepper), Roasted sweet & red potatoes, sesame string beans*, roast chicken & pork loin. (And chicken parm for my cousin who doesn’t eat from a whole […]

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