Oven Roasted Vegetables with Pistachio Olive Gremolata
Oven roasted vegetables with pistachio olive gremolata is a recipe with fresh ingredients from the oven vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Garlic cloves
- 20 g Ginger
- 2 chili peppers
- 2 tbsp Curry Powder
- 4 tbsp olive oil
- Salt
- 1 organic orange (zest and juice)
- 500 g Hokkaido pumpkin flesh
- 500 g beetroot
- 400 g swede
- 400 g kale
- 0.5 bunch Parsley (10 g)
- 100 g green olives (pitted)
- 100 g salted pistachio nuts
- 2 tbsp tahini (about 15 g)
- Pepper
- 60 g black olives (pitted)
Instructions
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1.
Peel and chop garlic and ginger. Halve chili peppers lengthwise, remove seeds, wash and chop. Mix all with curry powder, oil, salt, orange zest and juice.
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2.
Cut pumpkin into wedges. Peel beetroot and swede and cut into bite‑sized pieces. Clean kale, wash and slice into strips.
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3.
Spread vegetables on a baking tray and brush with the spice paste. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on middle rack for about 25 minutes.
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4.
Meanwhile, wash, dry and chop parsley for gremolata. Chop green olives and pistachios. Mix parsley with olives, pistachios and tahini. Season with salt and pepper.
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5.
Add black olives to the vegetables and serve topped with gremolata.
