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.
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
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
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.
Serve at room temperature, or refrigerate and serve later.
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.
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!