Roasted Roots with Mustard Horseradish Dressing
A seasonal blend of veggies, lightly roasted for preserving their nourishing properties and served with a delicious spicy mustard-horseradish sauce.
Servings: 2
Ingredients
- 2 small beets cut into quarters
- 5-6 Brussels sprouts well trimmed and cut into halves
- 1/2 medium head cauliflower cut into small florets
- 2 parsnips peeled and cut into halves
- 4 carrots peeled and cut into halves
- 2-3 slices of a small kabocha squash
- 1 medium onion cut into quarters
- 4 garlic cloves crushed
- 1/4 tsp good quality sea salt
- Freshly ground black pepper
- 2 tsp coconut oil
- 1/2 cup green lentils
- 1 bay leaf
- 1 bunch fresh parsley finely chopped
- Toasted pine nuts to garnish
- For the dressing
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1/4 cup warm low sodium vegetable broth
- 1 tsp extra virgin olive oil
- 2 inch horseradish piece peeled and grated
Instructions
- Preheat the oven to 175°C/347°F.
- Add the cut vegetables into baking pan, drizzle with coconut oil, season with salt and pepper, toss to coat evenly and roast for 30 minutes.
- While the vegetables are roasting, add the lentils and bay leaf into a sauce pan with water, bring to boil over medium heat, then turn the heat to low and simmer for 15 minutes, until cooked. Set aside. (use one part lentils and one&a half parts water, to ensure the lentils absorb all the liquid, and you won't loose the minerals leaked into the cooking water).
- Prepare the dressing - add the mustard, olive oil, horseradish and vegetable broth into the blender and process to obtain a creamy liquid. Add the lemon juice and pulse to incorporate. Set aside.
- Remove the roasted veggies from the oven, add the lentils and chopped parsley and toss to combine.
- Serve with warm horseradish sauce.
Notes
