Roasted Squash & Brussels with Preserved Lemon Dressing
A light, easy and flavourful seasonal veggie dish you can prep in advance. Serve over greens or as a side the zesty preserved lemon dressing makes this humble dish really sing!
- Serves4
- Cooks in 15-20 mins
- Prep time 10 mins
- Grain Free
Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.
- Prep in Advance
- Fermented Food Gut Health
- Warming Grounding
- SOS-Free Salt-Oil-Sugar-Free
Ingredients
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Method
Roasted Squash & Brussels with Preserved Lemon Dressing
PREHEAT oven 400F | 200C Line a sheet pan with parchment paper.
WASH vegetables. Cut squash in half. Scoop out seeds ( set aside to roast). Cut squash into wedges. Cut brussels in half. Spread onto a sheet pan. Rub with oil | aminos, or balsamic vinegar.
ROAST vegetables 35 – 45 min until golden and fork tender. Turn vegetables over half way through cooking.
CHOP preserved lemon, parsley, garlic and rosemary – finely chopped.
MIX ¼ cup white balsamic or white wine vinegar in a bowl of preserved lemon mix and whisk together. Taste and adjust herbs
SERVE roasted vegetables with zesty preserved lemon dressing.
Serving Ideas
over a radish salad
with Roasted Squash Smash with Garlic & Horseradish
with Green Bean & Radish Salad with Toasted Garlic
salad of romaine, scallion, kohlrabi, and radish with pumpkin seeds
Broccoli, Almond & Caramelised Onion
Vibrant Sweet Pepper and Radish Salad
Cauliflower Salad with Sunflower Seeds
Chef tips + Ingredient Swaps + Ideas
SQUASH – use kabocha, kuri, butternut, acorn.
SWAP PRESERVED LEMON for green olives, capers and gherkins.
SWAP ROSEMARY use a mixture of herbs like thyme, sage, marjoram.
LETTER WEEKLY 