Name: Roasted vegetables with lemon salsa recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 1 head cauliflower, cut into florets; 4 Red Royale potatoes, quartered; 16 small brussels sprouts; 4 white flat mushrooms, halved; 1 brown onion, cut into thin wedges; 250ml olive oil; 65g pearl barley; 1 small lemon, very thinly sliced, quartered; 82.50 ml finely chopped flat-leaf parsley; 62.50 ml finely chopped shallot; 62.50 ml chopped toasted almonds; 40.00 ml chopped toasted pistachios

Roasted vegetables with lemon salsa recipe

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Roasted seasonal veggies with zesty lemon salsa - a comforting winter dish bursting with flavors.

Ingredients:

1 head cauliflower, cut into florets
4 Red Royale potatoes, quartered
16 small brussels sprouts
4 white flat mushrooms, halved
1 brown onion, cut into thin wedges
250ml olive oil
65g pearl barley
1 small lemon, very thinly sliced, quartered
82.50 ml finely chopped flat-leaf parsley
62.50 ml finely chopped shallot
62.50 ml chopped toasted almonds
40.00 ml chopped toasted pistachios

Instructions:

Preheat your oven to 220°C (200°C fan-forced) and put 2 baking trays inside. Combine cauliflower, potatoes, brussels sprouts, mushrooms, and onion in a large bowl. Drizzle half of the oil over the vegetables and season with salt.
Spread the cauliflower mixture evenly on the hot baking trays. Roast for 25 minutes, or until the vegetables are golden brown and perfectly crisp-tender.
Cook the barley in a large pot of boiling water for 25 minutes until tender, then drain well.
In a small bowl, mix together the lemon, parsley, shallot, 1/4 tsp salt, and the remaining oil. Let it sit for 10 minutes to enhance the flavors.
Sprinkle barley over the cauliflower mixture, spoon the lemon salsa over it, and top with almond and pistachio for added crunch and flavor.

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