Prep Time: 15 mins Total Time: 45 mins Serves: 8-10 servings
Ingredients: Resource from Samin Nosrat’s Salt, Fat, Acid Heat Book
One bunch young carrots (rainbow if possible), peeled
1 small head cauliflower
1 ½ pounds Brussels sprouts, trimmed, outer leaves removed, and halved (quartered if very large)
2 cups cooked white beans, such as butter, cannellini, or navy beans, liquid reserved
4 ounces French feta cheese (preferably Valbreso), broken into large crumbles
Extra virgin olive oil
Kosher or Sea Salt
1 cup loosely packed cilantro leaves and tender stems (about 1 bunch)
1 cup loosely packed dill fronds, stems removed (about 1 large bunch)
½ cup loosely packed mint leaves (about 1 small bunch)
Za’Atar Seasoning
RED WINE VINAIGRETTE
1 tablespoon finely diced shallot
2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
Preparation:
Place oven racks in lower middle and upper middle positions. Preheat oven to 425F.
Halve Brussels sprouts through the stems, then place in a large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet.
Place the carrots in the same large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet.
Lightly trim the root end of the cauliflower, then cut into ¾-inch-thick slices through the root. Drizzle about 2 tablespoons oil onto another baking sheet and lay slices in a single layer. Avoid overcrowding the vegetables – they should not touch. (If needed use another pan for overflow.)
Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning.
When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes.
Reserving the cooking liquid, drain beans and place into a large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za’atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed.
To assemble salad, layer cauliflower, carrots, and Brussels sprouts on a large platter. Drizzle with vinaigrette, sprinkle with za’atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress cilantro, dill, and mint with 1 tablespoon vinaigrette and salt. Place atop salad and serve immediately.
For the Red Wine Vinaigrette:
In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes, then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with one of the vegetables and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days.