Roasted Cauliflower and Carrots with Olive Drizzle

Simply roasted vegetables get a salty pop from an olive dressing.

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Serves: 6

Roasted Cauliflower and Carrots with Olive Drizzle

If I had to pick one method for cooking vegetables to use for the rest of my life, it would be roasting.  Olive oil, salt, and heat, and then those caramelized little edges and small bits.   Just our favorite.

Every year around this time bunches of multi-colored carrots appear in the markets and I absolutely can’t resist.  They are just so much cooler than regular carrots (which I already love).  And I want to use them in recipes that show off their little colorful gig that they’ve got going on, so I’m not chopping them up and putting them in a chili or a soup.  No, they have to wave their rainbow flag high (and yes, I am well aware of all inferences and double entendres and so forth).  In this dish, they get sliced, roasted up with some cauliflower for textural and color contract, and drizzled with an olive vinaigrette.  I am always pureeing up some version of olives with olive oil for drizzling.  It makes everything from fish to vegetables to soups to chicken dishes very lively.   Think of it like a salty pesto.

Roasted cauliflower and carrots on baking sheet

 


Roasted Vegetables

  • ½ head cauliflower, cut into small florets
  • 1 pound carrots, multicolored if possible, peeled and sliced
  • 2 tablespoons olive oil
  • Coarse or kosher salt to taste

Olive-Rosemary Drizzle

  • 1 cup pitted mixed olives (any kind you like)
  • 1 tablespoon minced shallots
  • ½ teaspoon minced fresh rosemary leaves
  • ½ cup extra virgin olive oil
  • Freshly ground pepper to taste

1. Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Place the vegetables on the baking sheet, drizzle over the 2 tablespoons olive oil, sprinkle with salt and bake for about 20 minutes, until the vegetables are tender and just slightly golden.

2. While the vegetables are roasting, make the vinaigrette. Place the olives, shallots and rosemary in a blender or a food processor and blend to chop everything finely. Add the olive oil and the pepper and puree until it is fairly smooth (it won’t get all the way smooth; that’s fine).

3. Transfer the vegetables to a serving platter, and either drizzle over the olive sauce, or pass it on the side, or drizzle over a little and pass the rest (that’s what I usually do, but if you think some of your gang won’t go for it, leave it on the side). Serve hot, warm or room temperature.

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