When I hear the phrase “California Blend Vegetables,” I think cafeteria food. I think mushy vegetables: the broccoli so overcooked it’s almost grey, the cauliflower almost green from sucking up the chlorophyll leaching from the broccoli, and the carrots…don’t get me started on the carrots. Thankfully I was allergic to carrots most of my early childhood so I didn’t realize that overcooked carrots were one of the most disgusting things on the planet until I was almost out of elementary school.
In comes the trend of roasting vegetables. I’ll roast just about anything: sweet potatoes, peppers, onions, zucchini, broccoli, cauliflower, brussels sprouts, the list goes on. The twist in this recipe is the combination of veggies. The once horrible mush known as California Blend Vegetables meet tangy lime, cumin, coriander, and a little chili kick. These aren’t your cafeteria CBV by any means…
Spicy Roasted California Blend Vegetables
1 lb carrots (about 4 large), peeled, end trimmed, and cut on the bias
1 broccoli crown (about half a pound) cut into florets
1/2 head of cauliflower (about half a pound)
3 tbsp olive oil, divided
2 tbsp lime juice, divided
2 tsp cumin, divided
1 tsp coriander, divided
Ground red pepper, to taste (optional)
Salt and pepper, to taste
1. Preheat oven to 425 degrees F.
2. To cut the carrots on the bias the way I did, place the carrot flat on the work surface and cut across at a 45 degree angle. Turn the carrot 180 degrees and cut in the same 45 degree angle. Keep turning 180 degrees until the whole carrot is cut.
3. In a large bowl, add the carrots then half of the oil, lime, and spices. Toss well and pour onto a foil-line baking tray. Bake 10 minutes.
4. Meanwhile, toss broccoli and cauliflower with remaining spices. When carrots are done, add broccoli and cauliflower and combine with carrots. Roast for 30 more minutes or until florets are nicely browned and carrots are tender but not mushy.