Ingredients
Balsamic Roasted Carrots and Fennel:
- Green onions - 3 stalks , chopped, white and green parts separated
- Carrots - 1 1/2 lb , sliced into sticks
- Fennel - 1 bulb , sliced
- Dried apricots - 1 cup , sliced ((Sub dried cranberries))
- Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
- Coriander - 1 tsp
- Balsamic vinegar - 2 Tbsp
- Brown sugar - 2 tsp
- Cooking oil - 3 Tbsp
- Pistachios - 1/2 cup , shelled
Quinoa (or Paleo Mashed Cauliflower):
- Quinoa - 2/3 cups , uncooked ((Sub 2 cups cooked))
Prep
- Quinoa - Double if making Tuesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Green onions / Carrots / Fennel / Apricots - Prep as directed. (Can be done up to 3 days ahead)
- Chickpeas - Rinse and drain.
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Make
- Preheat oven to 425F (218C) degrees.
- Make vinaigrette by whisking together coriander, balsamic vinegar, brown sugar, and cooking oil. Toss white parts of green onions, carrots, fennel, chickpeas, and apricots in half the vinaigrette and spread out onto a sheet pan (you may need to do this across two sheet pans to prevent crowding). Cover tightly with foil and roast for 10 minutes. Remove foil and roast for another 10 to 15 minutes, until golden and crispy on the outside. Toss finished veggies with remainder of the vinaigrette fresh out of the oven.
- Enjoy roasted veggies over quinoa. Top with pistachios and green parts of green onions.
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