Roasted Vegetables With Creamy Coconut Dressing
Published Oct. 10, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ pounds 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
- ¼cup neutral oil, such as grapeseed
- Salt and pepper
- ⅓cup 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
Nutritional analysis per serving (4 servings)
379 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 13 grams dietary fiber; 25 grams sugars; 6 grams protein; 1106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
If you only have coconut milk instead of the cream…Place 1 can of full fat coconut milk in the refrigerator for a few hours. After refrigeration, open the can and use a spoon to pull out the coconut cream from the top, leaving the coconut water on the bottom. It makes about ½ cup coconut cream.
I made this dish last night. Delish! I added a small sweet potato. Served it with a naan. A complete and satisfying dinner for the two of us.
Just use whatever you have and whatever you like! Any sturdy vegetable is delicious roasted: root veg, of course, but also broccoli & cauliflower, cabbage, mushrooms, sweet peppers, onions... If you're using less dense options like mushrooms, you may want to give the carrots and other dense roots a head-start. Lots of instructions on the internet (including NYT cooking) will give you a general sense of timings.
This recipe is absolutely delicious, I used carrots, parsnip, and fennel. As far as veggies go this is a super adaptable recipe. I doubled the dressing and paired with a five spice rubbed pork tenderloin along with honey and ginger flavored coconut rice. My carnivore leaning husband raved and it has been voted a place in the regular rotation by the entire family.
The sauce is great! I doubled it as suggested and used the fish sauce option. I also used different vegetables as I had them on hand (potatoes, carrots, sweet potatoes, broccoli) and serve it all on jasmine rice. Will try it as written but really this sauce can go with whatever roasted vegetables you like.
Delicious. I forgot the mustard and it was still great. Also sprinkled top with chopped carrot greens along with the fennel fronds--a lovely earthy-green addition.