Holiday Roasted Cauliflower and Chestnuts
A delicious plant-based side for your holiday meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
Scale
Ingredients
- 1 head cauliflower, cut into bite-size pieces
- 1 cup chestnuts, roasted, roughly chopped
- 1 tsp thyme, fresh
- Black pepper, freshly ground, to taste
- 1 cup leeks, finely chopped
- 3/4 cup celery, finely chopped
- 2 tbsp green onion, finely chopped
- 2 tsp garlic, fresh, minced
- 1 tbsp sage, fresh, finely chopped
- 1 tsp rosemary, fresh, finely chopped
- 1/2 tsp nutmeg, ground
- Black pepper, freshly ground, to taste
- 1/2 cup vegetable broth, low-sodium
- 1/2 cup cranberries, dried
- 1/3 cup parsley, fresh, finely chopped
Instructions
- Preheat oven to 400°F.
- Place cauliflower and chestnuts on a baking sheet and sprinkle with fresh thyme and black pepper.
- Bake 25 minutes, flipping and tossing the ingredients halfway through.
- Meanwhile, heat a pan over medium heat. Add leeks, celery, and green onion and cook 4 minutes until soft. If ingredients stick, you can add a bit of water or vegetable broth.
- Add garlic, sage, rosemary, nutmeg, and black pepper and cook an additional 2 minutes.
- Add vegetable broth and simmer for 5 minutes, stirring occasionally.
- Add cranberries and parsley and simmer for another 2 minutes.
- Add roasted cauliflower and chestnut and stir to coat. Serve warm.
