Yoga JournalUSA-January-February_2017

roasted veggies with

lemon tarragon trickle

SERVES 8

This dish feels decadent, but it’s actually

light and easily digested. Top with lemon

zest for an added burst of flavor, hunger-

quashing pine nuts for greater satiation,

and red pepper flakes to rev up metabolism.

1 head garlic, trimmed to expose clove tops

½ cup, plus 3 tbsp and 1 tsp extra-virgin olive

oil, divided

1 ¼ tsp sea salt, divided

1 head cauliflower, cut into florets

2 yellow bell peppers, cut into strips

2 zucchinis, cut lengthwise into eight strips

½ red onion, cut into eight pieces

1 tsp freshly ground black pepper, divided

2 bunches broccolini

2 tsp minced shallot

⅛ tsp finely grated lemon zest,

plus more for garnish

¼ cup fresh lemon juice, divided

1 tbsp Dijon mustard

2 tsp coconut nectar or maple syrup

Pinch of red pepper flakes (optional)

1 tbsp roughly chopped fresh tarragon

1 romaine lettuce heart, roughly chopped

2 tbsp flat-leaf parsley

2 tbsp finely chopped chives

¼ cup dry-toasted pine nuts (optional)

Heat oven to 375°.

Brush garlic tops with 1 tsp oil and sprinkle

with a pinch of salt. Wrap garlic in parch-

ment paper, then aluminum foil (to help

garlic steam, not burn), and roast until ten-

der, 40–60 minutes. Let garlic cool, then

squeeze pulp out of skins.

In a bowl, combine cauliflower, bell pep-

pers, zucchinis, red onion, 2 tbsp oil, ½ tsp

salt, and ½ tsp black pepper. Spread vege-

table mixture on a baking sheet lined with

parchment paper; roast until lightly

browned, 30–40 minutes.

In a bowl, toss broccolini with 1 tbsp

oil, ¼ tsp salt, and ¼ tsp black

pepper. Transfer to a sec-

ond baking sheet

lined with parchment paper, and roast until

slightly softened, 15 minutes.

In a blender on high speed, blast garlic, shal-

lot, remaining ½ cup oil, lemon zest and

juice, mustard, coconut nectar, remaining

½ tsp salt, remaining ¼ tsp black pepper,

and red pepper flakes (if desired), until dress-

ing is emulsified and creamy, 30 seconds.

Add tarragon and pulse a few times, until

tarragon is evenly dispersed in the dressing.

In a bowl, toss roasted veggies, romaine

lettuce, parsley, chives, pine nuts (if

desired), and ½ cup tarragon dressing.

Serve topped with lemon zest and remain-

ing dressing on side.

NUTRITIONAL INFO330 calories per serving,

27 g fat (4 g saturated), 21 g carbs, 5 g fiber,

6 g protein, 325 mg sodium

FOR WEIGHT LOSS

78

february 2017

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