Roasted Romanesco + Mint Chutney

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I’ve been on a cruciferous kick. Not only are these wondrous vegetables high in phytochemicals, vitamins and minerals, they’re also probable protectors against cancer and cardiovascular disease.

And the real kicker…they’re absolutely delicious!

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This killer recipe, courtesy of Nutrition Stripped is too good not to share. 🙂

Ingredients

  • 1/2 head purple cauliflower
  • 1/2 head white cauliflower
  • 1/2 head romanesco
  • 1 cup + 2 TBL extra virgin organic olive oil
  • 1/3 cup fresh mint
  • 1/3 cup fresh cilantro
  • 2 garlic cloves
  • 1/2″ piece fresh ginger root
  • 1 jalapeño or serrano pepper
  • Juice of one lime
  • Juice of one lemon
  • 1/2 tsp +- Himalayan sea salt
  • Fresh ground pepper

Here’s How

  1. Preheat the oven to 375 degrees. Slice veggies into 1/2″ steaks. Toss in a bowl with 2 TBL olive oil, a dash of sea salt and fresh cracked pepper. Spread veggies on a baking sheet and bake until browned, 20-30 minutes.
  2. While the veggies are roasting, prepare the chutney. Add the remaining ingredients to a blender and blast on high until pureed. Refrigerate remaining for leftovers the following day. The easiest!

Approximate shelf life is 3-5 days. Enjoy!

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