Roasted Vegetables With Creamy Coconut Dressing

By Yewande Komolafe

Published Oct. 10, 2023

Roasted Vegetables With Creamy Coconut Dressing
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Total Time
1 hour 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
4(760)
Comments
Read comments

A creamy, tangy dressing enlivens a warm vegetable salad of roast carrots, beets and fennel. Coconut cream adds a lovely richness to the vinaigrette while ginger brings a bite and the acidity of rice vinegar and limes deliver a slight pucker. To achieve a nice golden brown caramelization while roasting your vegetables, make sure the cut pieces are dry and spread evenly on the sheet pan. And those fennel fronds — save them! They add a nice licorice flavor to tingle your palate ever so slightly once chopped and tossed over the finished dish.

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Ingredients

Yield:4 servings
  • 1½ pounds carrots, trimmed, scrubbed and cut into 3-inch pieces, halved lengthwise if thick
  • 1pound yellow beets, trimmed, scrubbed and quartered or cut into eighths if large
  • 1pound fennel bulbs, tops and fronds trimmed and fronds saved, bulbs cut into eighths
  • ¼cup neutral oil, such as grapeseed
  • Salt and pepper
  • ⅓cup unsweetened coconut cream
  • One 1-inch piece ginger, scrubbed and finely grated
  • 1tablespoon honey
  • 2teaspoons rice vinegar
  • 2teaspoons fish sauce or soy sauce
  • 1teaspoon Dijon mustard
  • 1lime
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

379 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 13 grams dietary fiber; 25 grams sugars; 6 grams protein; 1106 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees.

  2. Step 2

    On a half-sheet pan, drizzle vegetables with oil and toss to evenly coat. Season lightly with salt and pepper. Roast until vegetables are tender and golden brown, about 40 minutes.

  3. Step 3

    Meanwhile, in a small bowl, whisk together coconut cream, ginger, honey, vinegar, fish sauce and mustard. Zest the lime right into the bowl. Squeeze in a tablespoon of lime juice and season lightly with salt and pepper. Taste the sauce and add lime juice or salt and pepper if necessary.

  4. Step 4

    Drizzle the dressing over the roasted vegetables while they’re still hot and toss to evenly coat. Top with fennel fronds and serve warm or at room temperature.

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Ratings

4 out of 5
760 user ratings
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Comments

Jenn

If you only have coconut milk instead of the cream…Place 1 can of full fat coconut milk in the refrigerator for a few hours. After refrigeration, open the can and use a spoon to pull out the coconut cream from the top, leaving the coconut water on the bottom. It makes about ½ cup coconut cream.

Pluto in SF

I made this dish last night. Delish! I added a small sweet potato. Served it with a naan. A complete and satisfying dinner for the two of us.

Su

Just use whatever you have and whatever you like! Any sturdy vegetable is delicious roasted: root veg, of course, but also broccoli & cauliflower, cabbage, mushrooms, sweet peppers, onions... If you're using less dense options like mushrooms, you may want to give the carrots and other dense roots a head-start. Lots of instructions on the internet (including NYT cooking) will give you a general sense of timings.

Michael M

Fabulous recipe, especially the dressing. However, you can easily hurt yourself trying to cut raw beets. I suggest roasting the beets on their own before peeling and slicing. Be sure to salt and pepper them too.

Genevieve

This is great. We swapped in radicchio instead of beets and its bitterness took especially well to the slightly sweet dressing.

Jules K

Sooo, we aren’t supposed to peel the beets???

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Credits

By Yewande Komolafe

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