Warm up during the chilly months with these delicious veggie-heavy dishes that celebrate what’s in season (from dates and carrots to parsnips and Swiss chard)
Recipes by Caroline Chambers – Photography by Helene Dujardin – Food Styling by Anna Hampton
Grilled Carrots with Spicy Carrot Top and Walnut Pesto
2 lb. small carrots with tops
2 Tbsp. vegetable oil
Salt and pepper, to taste
1 cup basil, plus more for garnish
1 serrano pepper, seeds removed
1/3 cup grated Parmesan
1/4 cup toasted walnuts, plus more for garnish
1 garlic clove
1 lemon, halved
1/2 cup extra-virgin olive oil
- Warm an outdoor grill to medium-high heat.
- Chop off the carrot tops and set aside. Peel carrots and cut in half lengthwise. Toss in a bowl with vegetable oil, salt and pepper.
- Grill carrots for about 10 minutes per side, until charred on the outside and tender on the inside.
- Meanwhile, add basil, 1 cup carrot tops, serrano pepper, Parmesan, walnuts, garlic, juice of half the lemon and olive oil to a food processor and blend until smooth. If needed, add a splash of water to help the pesto blend smoothly.
- Transfer carrots to a serving platter and squeeze half the lemon over them. Drizzle with pesto and scatter basil and walnuts over top. Serve immediately or at room temperature.
Nutrition facts (per serving): 395 calories, 32g total fat, 4g saturated fat, 5.5mg cholesterol, 316mg sodium, 24g carbohydrates, 6g fiber, 6g sugar, 4g protein
SHOPPING NOTE: If you can’t find carrots with tops, double the basil for your pesto instead.
CHEF’S NOTE: No grill? Roast in the oven at 425°F for 25 to 30 minutes.
Whole Roasted Cauliflower with Green Tahini and Dates
1 large head cauliflower
1/4 cup olive oil
1 tsp. salt
1/2 tsp. garlic powder
Juice of 1 lemon
1 Tbsp. toasted sesame seeds
6 dates (medjool, if possible), pitted and diced
For the green tahini:
1 cup tahini
1/2 cup basil leaves
1/2 cup parsley
1/2 cup cilantro
1 garlic clove, grated
1/4 tsp. kosher salt
Juice of 2 lemons
- Preheat oven to 400°F. Carefully cut away the cauliflower leaves and trim the cauliflower so that it sits flat. Place cauliflower in an ovenproof skillet or other small baking pan. Rub all over with olive oil, salt and garlic powder. Pour 1 ½ cups of water into the skillet.
- Roast for an hour and a half, or until a knife slides to the core easily. Squeeze lemon juice all over cauliflower when it comes out of the oven.
- To make the green tahini: Blend all ingredients in a food processor until smooth. If it’s too thick to combine, add warm water 1 tablespoon at a time.
- Cut cauliflower into big wedges and serve with sesame seeds sprinkled on top, chopped dates and green tahini sauce.
Nutrition facts (per 1/6 serving): 423 calories, 29g total fat, 3g saturated fat, 0mg cholesterol, 470mg sodium, 29g carbohydrates, 8g fiber, 16g sugar, 11g protein
Miso-Maple Roast Chicken with Winter Veggies
1 (3- to 4-lb.) whole chicken
1 1/2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1 large yellow onion, peeled and 1-inch cubed
2 large sweet potatoes (about 1 lb.), peeled and 1-inch cubed
1 (1-lb.) celery root, peeled and 1-inch cubed
4 parsnips, peeled and 1-inch cubed
1 lb. beets, peeled and 1-inch cubed
1/4 cup plus 2 tablespoons olive oil
2 Tbsp. miso paste
2 Tbsp. maple syrup
- Preheat oven to 425°F. Place chicken on a rimmed baking sheet and use clean paper towels to pat completely dry. Season all over with 1 teaspoon salt and 1 teaspoon pepper. Allow to come to room temperature for at least 20 minutes.
- Place the onion, sweet potato, celery root, parsnips and beets all around the chicken and drizzle with 2 tablespoons olive oil. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine.
- In a bowl, stir together 1/4 cup olive oil, miso and maple syrup. It will be a bit chunky and broken looking. Rub all over the inside and outside of the chicken.
- Roast for 45 minutes, tossing the vegetables every 15 minutes. Insert an internal thermometer into the thickest part of the thigh; when the temperature reads 165°F, your chicken is ready.
- Allow chicken to rest for 10 to 15 minutes before carving and serving alongside roasted vegetables.
Nutrition facts (per 1/6 serving): 478 calories, 28g total fat, 5g saturated fat, 75mg cholesterol, 868mg sodium, 32g carbohydrates, 5g fiber, 11g sugar, 21g protein
Rice, Beans and Greens Soup
2 Tbsp. olive oil
3 large shallots, minced
2 garlic cloves, minced
1 Tbsp. fresh thyme leaves
1 Tbsp. minced rosemary leaves
10 cups low-sodium chicken stock
1 lb. Great Northern Beans, soaked overnight and drained
2 bay leaves
1 ½ cups brown rice, soaked overnight
1 ½ tsp. kosher salt
3 cups chopped winter greens (spinach, Swiss chard, kale, beet greens, etc.)
Juice of 2 lemons, plus more wedges for serving
1/2 tsp. freshly ground pepper
Optional garnish: drizzle of extra-virgin olive oil, sprinkle of Parmesan
- Warm oil in a large, heavy-bottomed pot over medium heat. Cook shallots for 3 to 4 minutes, until soft and translucent. Add garlic, thyme and rosemary and cook, stirring constantly, for an additional 30 seconds.
- Stir in the chicken stock, beans and bay leaf and bring to a boil over high heat. Cover and reduce to a simmer. Cook for one hour.
- After an hour, stir in the brown rice and salt and continue cooking for 30 minutes or until rice and beans are tender.
- Just before serving, stir in the greens, lemon juice and pepper. Cook until greens are wilted (2 to 3 minutes).
Nutrition facts (per 1/8 serving): 190 calories, 3.5g total fat, 0g saturated fat, 0g cholesterol, 586mg sodium, 33g carbohydrates, 8g carbohydrates, 1g sugar, 10g protein
HEAD’S UP! This recipe requires two ingredients to be soaked overnight.
CHEF’S NOTE: If you have leftovers, add a splash of stock or water when reheating. (As the soup sits, the rice and beans will continue to soak up liquid.)