Roasted Vegetable Board

INGREDIENTS

Roasted Vegetables

for the cabbage:

green cabbage

oil

salt

pepper

garlic powder

pomegranate molasses

parsley

for the delicata squash:

delicata squash, cut in half cross wise, seeds removed, and cut into rounds

oil

salt

pepper

garlic powder

maple syrup

smoked paprika

for the brussel sprouts and potatoes:

brussel sprouts, halved

potato, thinly sliced

oil

salt

pepper

garlic powder

coconut aminos

harissa (optional)

other ideas: roasted sweet potatoes, beets, fennel, parsnips, cauliflower, eggplant, zucchini

Extras

Sliced fresh fruit such as persimmon, apples, and pears

Dried fruit such as mango, golden berries, tart cherries

Sliced raw vegetables such as carrots, endive, radicchio, radish, fennel

Nuts such as walnuts, pecans, hazelnuts, pistachios, almonds or my sumac and pomegranate nut mix

Dips such as hummus, beet yogurt, white bean dip, green goddess dip, or muhamarra

Olives, citrus-marinated olives, or feta-stuffed olives

Crackers and/or bread

Cheese such as parmesan, goat cheese, or manchego

Chocolate

METHOD

for the cabbage:

1. Preheat oven or air-fryer to 425 degrees F and line a baking sheet tight parchment paper.

2. Cut cabbage into wedges and brush all sides with oil. Season with salt, pepper, and garlic powder.

3. Roast in the oven until golden, about 20-25 minutes.

4. Drizzle with pomegranate molasses and garnish with chopped parsley.

for the delicata squash:

1. Preheat oven or air-fryer to 425 degrees F and line a baking sheet tight parchment paper.

2. Place squash on the baking sheet and season with oil, maple syrup, salt, pepper, garlic powder, and smoked paprika. Toss well.

3. Roast until golden and tender, about 20-25 minutes flipping halfway.

for the brussel sprouts and potatoes:

1. Preheat oven or air-fryer to 425 degrees F and line a baking sheet tight parchment paper.

2. Place brussel sprouts and potatoes on baking sheet. Season with oil, coconut aminos, harissa, salt, pepper, and garlic powder.

3. Roast until golden and tender, about 20-25 minutes.

for the board:

1. Cover a cutting/marble board with parchment paper (optional - I do this for easy cleanup and because I like how it looks).

2. Place dips, olives, and nuts in bowls and arrange on the board.

3. Arrange roasted vegetables on the board followed by sliced fresh fruits and vegetables, crackers, cheese (if using), and chocolate. Fill in gaps with dried fruit.

4. Enjoy!