This is a great dish to make for the winter cold and it's not heavy so you won't be inclined to go into a food coma which I find often with dense winter dishes.
The Yuzu sauce you can buy from a Japanese store, either on its own or they come pre-mixed with soy sauce/tamari already. Most asian stores carry the pre-mixed, for a Japanese grocery store there's one on Rokeby Rd in Subiaco.
I used my own horseradish sauce which is super easy to make. I usually make a big batch and keep it in the fridge.
A wonderful crunchy hot light dish for winter!
The Yuzu sauce you can buy from a Japanese store, either on its own or they come pre-mixed with soy sauce/tamari already. Most asian stores carry the pre-mixed, for a Japanese grocery store there's one on Rokeby Rd in Subiaco.
I used my own horseradish sauce which is super easy to make. I usually make a big batch and keep it in the fridge.
A wonderful crunchy hot light dish for winter!
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All these veggies pack in a wallop of nutrients and they are delicious. Each adds it's own unique flavour and nutrients so you're getting all the vitamins and minerals you need enjoying a healthy meal.
I like the tops of them to be a bit grilled as that adds to the flavour, which is why the seasoning is only sea salt and oil. The Celtic sea salt will mix well with the oil to almost a light coating after the tossing. With the brussels sprouts, if you are going to keep it whole or cut in half then put them in with the rest, I like to peel mine per leaf to an extra crunch but then put them in towards the end 6-7 mins otherwise they will turn charcoal! |
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Crispy Roast Veggies with Tangy Citrus Dressing
3 florets cauliflower
3 florets broccoli
1/2 capsicum
3 shiitake mushroom (any will do)
3 brussels sprouts
3 asparagus
2 TBS grapeseed oil
1/4 tsp Celtic sea salt
1/2 tsp garlic
crack of pepper
Dressing
2 TBS horseradish sauce
1 TBS tamari sauce
1 TBS yuzu sauce
1. Preheat oven to 230˚C
2. Put all the veggies together into a large bowl, I left them all either whole or large pieces
3. Combine with oil, salt, garlic and pepper and toss until mixed in well
4. Put into the oven for 10 mins, then turn over and put in for another 10mins, then turn over and put in for another 10. Because it's such a high temperature to ensure the crispiness make sure you don't leave it on the top tray. I put mine right at the bottom and the veggies all had a nice slightly charred look and flavour to it which I love. Make sure you check up on the veggies so that they don't burn!
5. Prepare the dressing whilst the veggies are roasting, once the horseradish sauce is made up simple use a spoon to mix it all together. I usually make a batch of the horseradish and keep it in the fridge
6. Once the veggies are done, leave it to cool, and serve with the dressing!
* If you can't get any yuzu sauce, you can always substitute with grapefruit, orange, lemon juices. As long as you have a citrus tangy flavour it'll mix well with the horseradish sauce
2. Put all the veggies together into a large bowl, I left them all either whole or large pieces
3. Combine with oil, salt, garlic and pepper and toss until mixed in well
4. Put into the oven for 10 mins, then turn over and put in for another 10mins, then turn over and put in for another 10. Because it's such a high temperature to ensure the crispiness make sure you don't leave it on the top tray. I put mine right at the bottom and the veggies all had a nice slightly charred look and flavour to it which I love. Make sure you check up on the veggies so that they don't burn!
5. Prepare the dressing whilst the veggies are roasting, once the horseradish sauce is made up simple use a spoon to mix it all together. I usually make a batch of the horseradish and keep it in the fridge
6. Once the veggies are done, leave it to cool, and serve with the dressing!
* If you can't get any yuzu sauce, you can always substitute with grapefruit, orange, lemon juices. As long as you have a citrus tangy flavour it'll mix well with the horseradish sauce
