https://www.copymethat.com/r/LrvSt7aBR/roasted-vegetables-with-creamy-coconut-d/
136092090
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LrvSt7aBR
2024-05-04 01:45:19
Roasted Vegetables with Creamy Coconut Dressing
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Ingredients
- 1½ pounds carrots, trimmed, scrubbed and cut into 3-inch pieces, halved lengthwise if thick
- 1 pound yellow beets, trimmed, scrubbed and quartered or cut into eighths if large
- 1 pound fennel bulbs, tops and fronds trimmed and fronds saved, bulbs cut into eighths
- ¼ cup neutral oil, such as grapeseed
- Salt and pepper
- ⅓ cup unsweetened coconut cream
- One 1-inch piece ginger, scrubbed and finely grated
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 2 teaspoons fish sauce or soy sauce
- 1 teaspoon Dijon mustard
- 1 lime
Steps
Directions at cooking.nytimes.com
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