Sesame Roasted Vegetables Recipes
ROASTED CAULIFLOWER WITH SESAME
This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Provided by Anthony Bourdain
Categories HarperCollins Side Cauliflower Sesame Roast Vegetable Vegetarian Vegan Wheat/Gluten-Free Dairy Free Peanut Free Tree Nut Free
Yield 4-6 servings, as a side dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F.
- In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
- While the cauliflower roasts, combine the tahini, miso, vinegar, and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.
- Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.
SESAME ROASTED VEGETABLES
Make and share this Sesame Roasted Vegetables recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, put all of your vegetables, onion, garlic, salt and pepper.
- Add the sesame oil and enough Italian Dressing to coat the vegetables well.
- Let the vegetables marinate for 15-30 minutes, then place the vegetable and marinade into a large baking dish in a 350 degree oven and roast until the vegetables are cooked through and are soft.
- These are great served over basmati rice.
- Option: You can cook the vegetables on an outdoor grill rather than in the oven.
- Use the left over marinade from the bowl to baste the vegetables while they are cooking.
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- Preheat oven to 400 degrees. In a small bowl whisk together sesame oil, soy sauce, garlic powder, and ginger.
- In a large bowl combine veggies. Pour oil mixture over the veggies and toss to coat. Transfer veggies to a large sheet pan and spread out evenly across the pan.
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- Place a large pot or rimmed skillet on the stovetop and fill with 1/2 inch water. Bring to a boil over high heat.
- Once boiling, lower heat to medium-high (you’re going for a low boil) and carefully place a steamer basket inside (I like this one - or sub a small colander or fine mesh strainer that rests over the water but not in the water).
- Add the starchy vegetables (carrots, potatoes, sweet potatoes - Brussels sprouts are optional and should only be added if you like more tender Brussels - otherwise, set aside).
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