Roasted Vegetables with Boursin Dairy-Free Cream

Eating veggies has never been tastier. Roasted baby carrots, Brussel sprouts, beets and fennel on top of a creamy non-dairy Boursin crema—it’s not just delicious, it’s a healthy option that your customers will love to eat.




For Pistachio Clusters:
  1. Whisk the egg whites until soft peaks have formed.

  2. Fold in the nuts and spread over a perforated pan to drain off any excess moisture for 10 minutes.

  3. Fold in the sugar, salt and cayenne.

  4. Spread in an even layer over a Silpat on a sheet tray and cook at 275°, low fan for 30 minutes.

  5. Loosen the nuts from the Silpat and mix them around.

  6. Return to the oven and cook for an additional 15 minutes.

  7. Cool completely and store in an airtight container.

For the Crema:
  1. Whisk the Boursin, zest and juice together.

  2. Add water as needed to adjust to desired spreadable consistency.

  3. Cover and refrigerate.

For Serving:
  1. Heat the oil in a cast-iron pan until just smoking.

  2. Roast the carrots until golden brown on all sides.

  3. Add the sprouts, cut-sides down, then the fennel, beets, grapes and herbs.

  4. Season with salt, pepper and za’atar and fold in the honey.

  5. Roast at 450°, high fan until all the vegetables are cooked through and well roasted in appearance.

  6. Remove the herbs.

  7. Spread the crema in the center of the plate and mound the vegetables on top.

  8. Garnish with the pistachio clusters.


  • portions


  • serving size

    1 Plate of Roasted Veggies

  • day part

    Lunch, Dinner

For Non-Dairy Crema (yields 16 servings):
For Each Serving:
  • 1

    tbsp canola oil

  • 6

    Rainbow baby carrots with greens

  • 4

    Brussel sprouts, steamed and halved

  • 6

    Slices of fennel strips, 1/2-inch lengthwise

  • 6

    Baby golden beets, peeled, roasted and quartered

  • 6

    Red grapes

  • 1

    Sprig thyme

  • 1

    Sprig rosemary

  • 1

    tsp Za’atar Seasoning

  • 1

    tbsp honey

  • 1/4

    cup non-dairy crema

  • 3

    tbsp pistachio clusters

  • Kosher salt and fresh cracked pepper, to taste