Roasted Vegetables with Creamy Coconut Dressing
A creamy, tangy dressing enlivens a warm vegetable salad of roast carrots, beets and fennel. Coconut cream adds a lovely richness to the vinaigrette while ginger brings a bite and the acidity of rice vinegar and limes deliver a slight pucker. To achieve a nice golden brown caramelization while roasting your vegetables, make sure the cut pieces are dry and spread evenly on the sheet pan. And those fennel fronds — save them! They add a nice licorice flavor to tingle your palate ever so slightly once chopped and tossed over the finished dish.
Ingredients
- 1½pounds carrots, trimmed, scrubbed and cut into 3-inch pieces, halved lengthwise if thick
- 1pound yellow beets, trimmed, scrubbed and quartered or cut into eighths if large
- 1pound fennel bulbs, tops and fronds trimmed and fronds saved, bulbs cut into eighths
- 1/4cup neutral oil, such as grapeseed
- Salt and pepper
- 1/3cup unsweetened coconut cream
- One 1-inch piece ginger, scrubbed and finely grated
- 1tablespoon honey
- 2teaspoons rice vinegar
- 2teaspoons fish sauce or soy sauce
- 1teaspoon Dijon mustard
- 1lime
Directions
Heat oven to 400 degrees.
On a half-sheet pan, drizzle vegetables with oil and toss to evenly coat. Season lightly with salt and pepper. Roast until vegetables are tender and golden brown, about 40 minutes.
Meanwhile, in a small bowl, whisk together coconut cream, ginger, honey, vinegar, fish sauce and mustard. Zest the lime right into the bowl. Squeeze in a tablespoon of lime juice and season lightly with salt and pepper. Taste the sauce and add lime juice or salt and pepper if necessary.
Drizzle the dressing over the roasted vegetables while they’re still hot and toss to evenly coat. Top with fennel fronds and serve warm or at room temperature.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 22 gramsCalories: 379Saturated Fat: 7 gramsUnsaturated Fat: 14 gramsSodium: 1106 milligramsSugar: 25 gramsFiber: 13 gramsCarbohydrate: 47 gramsProtein: 6 grams
Source: https://cooking.nytimes.com/recipes/1024701-roasted-vegetables-with-creamy-coconut-dressing