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.
Ingredients
| Portions: | 1 |
|---|---|
| Serving Size: | 1 Plate of Roasted Veggies |
| Day Part: | Lunch, Dinner |
| For Non-Dairy Crema (yields 16 servings): | |
|---|---|
| 2 | Pounds Boursin Dairy-Free Cheese Spread Alternative, Garlic & Herbs |
| 2 | Teaspoons Lemon Zest |
| 3 | Tablespoons Lemon Juice, Freshly Squeezed |
| Water, As Needed | |
| For Each Serving: | |
|---|---|
| 1 | Tablespoon Canola Oil |
| 6 | Rainbow Baby Carrots with Greens |
| 4 | Brussel Sprouts, Steamed and Halved |
| 6 | Slices of Fennel Strips, ½-inch Lengthwise |
| 6 | Baby Golden Beets, Peeled, Roasted and Quartered |
| 6 | Red Grapes |
| 1 | Sprig Thyme |
| 1 | Sprig Rosemary |
| 1 | Teaspoon Za’atar Seasoning |
| 1 | Tablespoon Honey |
| 1/4 | Cup Non-Dairy Crema |
| 3 | Tablespoons Pistachio Clusters |
| Kosher Salt and Fresh Cracked Pepper, To Taste | |
Preparation
| Equipment: | Oven |
|---|
For Pistachio Clusters:
- Whisk the egg whites until soft peaks have formed.
- Fold in the nuts and spread over a perforated pan to drain off any excess moisture for 10 minutes.
- Fold in the sugar, salt and cayenne.
- Spread in an even layer over a Silpat on a sheet tray and cook at 275°, low fan for 30 minutes.
- Loosen the nuts from the Silpat and mix them around.
- Return to the oven and cook for an additional 15 minutes.
- Cool completely and store in an airtight container.
For the Crema:
- Whisk the Boursin, zest and juice together.
- Add water as needed to adjust to desired spreadable consistency.
- Cover and refrigerate.
For Serving:
- Heat the oil in a cast-iron pan until just smoking.
- Roast the carrots until golden brown on all sides.
- Add the sprouts, cut-sides down, then the fennel, beets, grapes and herbs.
- Season with salt, pepper and za’atar and fold in the honey.
- Roast at 450°, high fan until all the vegetables are cooked through and well roasted in appearance.
- Remove the herbs.
- Spread the crema in the center of the plate and mound the vegetables on top.
- Garnish with the pistachio clusters.
