Roasted Veggie Bowl with Green Goddess Dressing

Sweet Laurel Savory by Laurel Gallucci and Claire Thomas

Serves 4 to 6

• 1 head cauliflower, cut into florets

• 1 pound Brussels sprouts, halved

• 1 head broccoli, cut into florets

• 1 large sweet potato, peeled and chopped into 1-inch pieces

• 1 large shallot, chopped

• 2 tablespoons avocado oil

• 1 teaspoon Himalayan pink salt

• 2 cups arugula

• 1 cup Green Goddess Dressing (recipe follows)

• Gremolata Bread Crumbs (recipe follows)

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

2. In a large bowl, combine the cauliflower, Brussels sprouts, broccoli, sweet potato, shallot, avocado oil, and salt and toss to coat. Arrange the vegetables on the prepared baking sheet, spacing them so they are not touching or overlapping, and bake for 40 minutes, or until browned at the edges. Remove from the baking sheet and let cool.

3. In a large bowl, combine the roasted vegetables, arugula, dressing, and bread crumbs and toss to combine. Serve.

GREEN GODDESS DRESSING

• 1/2 ripe large avocado

• 1/4 cup olive oil or avocado oil

• 2 1/2 tablespoons fresh lemon juice

• 2 garlic cloves

• 1/2 teaspoon Himalayan pink salt

• 1 tablespoon fresh tarragon leaves

• 1 1/2 tablespoons chopped fresh chives

• 1/2 cup roughly chopped fresh flat-leaf parsley

• 1/2 cup watercress or spinach

In a high-speed blender or food processor, combine the avocado, olive oil, lemon juice, garlic, salt, tarragon, chives, parsley, and watercress and blend for 2 to 3 minutes, until smooth. Add water as needed to get desired texture. Store in an airtight container in the fridge for up to 4 days.

GREMOLATA BREAD CRUMBS

Makes 1 cup

• 1 cup grain-free bread crumbs,

• homemade or other bread crumbs

• 2 teaspoons finely chopped fresh flat-leaf parsley

• 3 garlic cloves, minced

• 1 tablespoon lemon zest

• 1/8 teaspoon cayenne pepper

• 2 tablespoons extra-virgin olive oil or unsalted ghee

In a small bowl, combine the bread crumbs, parsley, garlic, lemon zest, cayenne, and olive oil and mix until full incorporated. Store in an airtight container at room temperature for up to 1 week.

Reprinted with permission from Sweet Laurel Savory. Copyright © 2021 by Laurel Gallucci and Claire Thomas. Photographs copyright © 2021 by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.