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Technically speaking, spring is officially here (thank goodness) Here in the Northeast though, most days still feel decidedly dreary and winter produce seems to be in no rush to depart. Because I am so desperate for light, colorful, fresh tasting foods, I have been playing around with innovative ways to make things such as root veggies seem spring-like. This is one of those dishes. The veggies are given a quick roast at a high temperature, giving them a crispy charred exterior without diminishing their vibrant color and fresh appeal.

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When arranged over a creamy spread of sweet potato hummus, this dish manages to be seasonally appropriate, while still alluding to the good things to come in the weeks and months ahead. I love it, and I hope you do too!

Click here for my recipe for sweet potato hummus–so delish!

For the broccoli:

  • Preheat your oven to 450 degrees. Wash and dry 3 heads of broccoli and 1 small head of cauliflower and cut into thin florets. Spread over a parchment paper lined baking sheet and drizzle with 3 tablespoons of good quality olive oil, 1 teaspoon of red pepper flakes, and 1 teaspoon of sea salt. Place in the oven and roast for 20 minutes, giving them a good toss at the halfway point to ensure they don’t burn on one side.
  • Spread a thin layer of the sweet potato hummus over a plate. Top with a generous portion of the roasted veggies and garnish with a bit of parsley and a few more red pepper flakes (depending on your spice tolerance).

*This dish is also gorgeous when served family style on a large platter, and pairs beautifully with salmon for a more complete meal. Enjoy!