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oregano roasted brassicas with maple + dijon dressing

Brassicas = mustard-y cabbages, brussels, broccoli, cauliflower etc goodness. This hearty winter salad is one of the better things I’ve made as of late. As you can see, it’s unapologetically golden brown. I’ve tried before to roast these babies and keep some green intact for the sake of aesthetic presentation, but for real? The more brown edged bits abounding, the better. Embrace the brown.

It has the aforementioned winter vegetables, light sweetness, sharp dijon plus so many textures and things popping at once. It’s a bit of a riff on a brussels sprouts dish I was into last year–the roasting treatment, a strong acidic component, the crunchy hazelnuts and a heavy dusting of pomegranate arils (love that word). This time I invited some other brassica buddies to the party, changed up the vinaigrette and steeped the roasting oil with Mexican oregano and a smashed garlic clove before I slid the veg into a really hot oven. The sour and juicy hits of pomegranate burst on the palette just when you need something to tame the overall heft of it.

My mother tells a really good story about the first time she tried a pomegranate as a child.  A girl had brought one to school and shared it with her. Alight from the experience, she came home and told my Nana about it. The mysterious new fruit! So delicious, fun to eat and completely beautiful! Like any good mum, my Nana went right to the Italian market and splurged on one so that they could share it together at home. Maybe this isn’t so much a story as it is a nice way to remember my favourite ladies: a mini version of my mum picking out the little jewel-like seeds and showing them to my Nana for the first time and maybe a small amount of griping about how much work it was to actually eat the thing. Warm fuzzies are still pretty much guaranteed every time I cut into the fuschia holiday staple.

That sweet image was on my mind again when I was watching some morning news the day after we got back from a little time in Costa Rica. Young girls were full-on convulsing/crying at the hands of a Justin Bieber ticket giveaway gone awry. It was an instance of recognition that went along the lines of “Oh right, this continues to exist in the world.” I guess I wasn’t ready for it. Maybe someone should give those gals a pomegranate? Anyway. (No judgment–all love for Biebz) (But seriously, those young ladies would cry way too hard if someone gave them a pomegranate).

This could serve a lot of your peeps at a festive gathering for sure. If you’re like me, it MIGHT carry you over three lunches once you store it in the fridge. I couldn’t stop eating it, seriously. I went from tropical fruit breakfasts, ceviche all the time and 30+ Celsius beach days to some serious cold and gray Canadian winter vibes rather quickly. Pulling on the woolies, lots of hot tea, basking in some twinkle-lit glow, cozy music and giant (GIANT) bowls of cabbage-y darlings sprinkled with pomegranate and hazelnuts have all been pretty great things.

Hope you’re all easing into holiday time with lots of joy, gratefulness and cup-overflowing-levels of abundant health. Be kind, say thank you and eat some vegetables, friends. Big love to you all.

roasted brassica toss with pomegranate, hazelnuts + maple dijon dressing
serves: a crowd
notes: I meant to throw a handful of crumbled sheep’s milk feta into this, but completely forgot pre-photo. It’s delicious without it, certainly, but dang if it wasn’t on a whole other level afterward. If you got it, do it.

vegetables + roasting oil:
1/4 cup grapeseed or other neutral oil
1 clove of garlic, smashed and peeled (reserve after steeping)
1 tsp dried mexican orgeano
1 lb brussels sprouts, trimmed + quartered
1 small head of cauliflower, trimmed + broken into bite-size florets
1 bunch of broccoli, stems trimmed + sliced, florets broken off
salt + pepper

dressing:
2 tbsp apple cider vinegar
2 tbsp filtered water
1 tbsp maple syrup
2 tsp dijon mustard
reserved garlic clove
salt + pepper
1/3 cup grapeseed oil

salad:
1 small pomegranate, seeds removed (a good guide can be found here)
1/4 cup whole hazelnuts, toasted + chopped

Preheat the oven to 425 degrees F. Line a very large baking sheet with parchment paper and set aside.

Make the roasting oil for the vegetables: in a small saucepan over low heat, combine the 1/4 cup grapeseed oil, garlic clove and oregano. Bring it to a very faint simmer, remove from the heat and let the mix steep for 10 minutes or so while you trim the veg. Fish out the garlic clove and reserve it for the dressing.

In a large bowl, combine the brussels sprouts, cauliflower florets, broccoli stems and florets with the oregano oil, salt and pepper. Toss until all vegetables are coated. Place vegetables on the parchment lined baking sheet and roast in the oven until golden brown, about 25 minutes. Flip them around here and there.

Make the dressing: combine all dressing components in a blender and blitz a few times until a homogenous mix is achieved and the garlic clove is completely pureed. Check for seasoning and set aside.

Toss the roasted vegetables with the vinaigrette, pomegranate seeds and chopped hazelnuts. Place salad in your serving dish and garnish with a few more pomegranate seeds and nuts. Can be served warm or room temperature.

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Carrie | acookgrowsinbrooklyn05/12/2012 - 11:39 am

Giiirrl, you know I get down with the roasted brassicas. Pomegranates – not so much – but any friend of roasted cauliflower and brussels and broccoli is a friend of mine. And so, watch out pomegranates, I’m coming for you.

Eileen05/12/2012 - 3:15 pm

These sound great! And, lucky me, I have cauliflower, broccoli, and brussels sprouts just waiting in my crisper…

Lindsay05/12/2012 - 11:01 pm

I want to eat this right now! I think I would also throw in some beets. But mainly because I am craving roasted beets and goat cheese together. With the other brassica’s it would be simply divine. Thanks for sharing and glad to hear you had a lovely vacation :)

Hannah06/12/2012 - 12:00 am

Roasted veg with vinaigrette is a big favorite here – with pomegranate will be something new. Can’t wait to give it a go. Welcome back, stay warm, happy December …

Kathryne06/12/2012 - 12:18 am

I stocked up on brussels sprouts at the store today. Sprouts for days! Roasted really is the way to go and this dish sounds absolutely fantastic. “all love for Biebz.” You make me smile, Laura. :)

Kathryn06/12/2012 - 6:16 am

This salad sounds properly magical. All that sweetness from the roasted vegetables and the tartness of the dressing and the saltiness of the feta that you suggested. Perfect.

Big love to you too Laura.

Courtney06/12/2012 - 12:44 pm

This looks like the perfect combination of flavors and textures suited for this time of year. Yum!!

sarah07/12/2012 - 2:02 am

I can never not call him Biebz now. And yes, give those girls a pomegranate. That should be a t-shirt. But it could mean all kinds of things.

This looks delicious! I love your recipes. xo

Elizabeth09/12/2012 - 10:50 pm

I love every single thing about this. The food, the stories, even the poignant reminder that Bieber fever is no joke. Cheers to coziness, kindness, pomegranates and brassica love.

kelsey11/12/2012 - 2:20 pm

Brassica Buddy. NEW FAVORITE TERM OF ENDEARMENT.

Edna Silveira31/03/2013 - 9:47 am

Salada com romã… deve ficar muito boa!!!!

[…] Oregano Roasted Brassicas with Maple + Dijon Dressing […]

Sarune16/10/2013 - 6:28 am

Great recipe! I tryed it last night and it came out so well.

Eliza08/12/2013 - 5:35 pm

This recipe was a huge hit at thanksgiving! I I too couldn’t get enough of the leftovers. To my pleasant surprise, the pomegranate seeds even microwaved okay. My new go-to for pot lucks. Thanks!

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