Ingredients
- 8 halved brussel sprouts
- 8 stalks of broccolini (ends trimmed)
- 8 whole baby carrots (including tops)
- 1 whole zucchini (roughly chopped)
- 1 whole garlic
- 1 whole red onion (chopped into wedges)
- 3-4 tbsp of extra virgin olive oil
For the cashew cream:
- 1/2 cup of soaked, raw cashews
- 1/2 cup + 4 tbsp of plant milk of choice
- 1 tbsp of lemon juice
- 2 tbsp of baked garlic
- Salt and pepper to taste
Instructions
- Preheat oven to 180C/160C fan forced.
- Wash and thoroughly dry all vegetables with a tea towel.
- Generously toss the vegetables in vegetable oil. Sprinkle with salt and pepper.
- Place vegetables in a lined large roasting pan (reserving the zucchini to add later)
- Cut 1cm of the head of the garlic to expose the individual cloves, place whole garlic on a small piece of foil and drizzle 1 tbsp of olive oil. Wrap with the foil, and place in baking tray.
- Roast for 20 minutes. Add zucchini.
- Remove garlic from pan. Carefully squeeze garlic from skins and place in a small bowl, reserving to toss over vegetables before serving and for cashew cream.
- Roast for a further 15 to 20 minutes or until vegetables are golden and tender. Carrot greens should be crispy.
- While baking, place all cashew cream ingredients in a blender, blitz until smooth and creamy (add more plant milk if required). Season further as desired.
- Remove vegetables from oven, toss with garlic and season with salt and pepper as desired.