Roasted Brussel Sprouts and Cauliflower
This recipe contains more than your daily dose of nuts, but it’s not just the pecans you see. The cashew-turmeric cream sauce adds some nice flavours to the roasted veggies. Even with a hand blender this sauce is quickly made!
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Zutaten
4 Portionen
800 g
500 g
1/2
50 g
150 g
Kartoffelscheiben (vorgekocht)
Rosenkohl
Blumenkohl
Pecans
Cashewnüsse
200 ml
2 TL
2 TL
1
2 Zehen
(Soja-) Sahne
Muskatnuss (gemahlen)
Kurkuma
Zwiebel
Knoblauch
Vorbereitung
10 min
- Backofen auf 180°C vorheizen
- Clean brussels sprouts
- Blumenkohl in kleine Röschen schneiden
The following steps can be done, once the veggies are in the oven: - Soak cashews in water (at least 10 min)
- Zwiebel würfeln und Knoblauch fein hacken
Tip
Halve brussel sprouts if they are on the large side
Kochen
30 min
On two oven trays, bake the brussels sprouts, cauliflower, potato slices and pecans
drizzle with olive oil and season with salt and pepper to taste ~30 min at 180°C
Zwiebel und Knoblauch anbraten
medium heat until browned ~3 min
Turn heat off and add drained cashews, (soy)cream, nutmeg and turmeric
season with salt and pepper and mix
Puree to a smooth sauce with a hand blender
add some table spoons of water if you prefer a thinner sauce
Serve the roasted veggies and potatoes with the cashew-turmeric cream sauce.
