Roasted Brassica Salad

Adapted from a recipe from the Grade A Gardens Fall 2019 CSA


1 Kohlrabi, peeled and cut into even-sized cubes*
1 head Broccoli, cut into bite-sized pieces
1 Pound Brussels Sprouts – Halved
4 garlic cloves, skins left on
2/3 Cup extra virgin olive oil
1-1/2 tsp Baharat
Salt and pepper

4 Cups vegetable stock
1-1/4 Cups black (French) lentils
1 bay leaf

Juice of 2 lemons

1 Cup fresh flat-leaf parsley leaves, chopped
1 Cup fresh mint leaves, chopped

3/4 Cup walnuts, lightly toasted and coarsely chopped

*(you can also include turnips, beets, or other brassica veg you have on hand, as long as it’s peeled and chopped into even-sized cubes)

Preheat oven to 425 ̊F. Arrange the chunks of broccoli, kohlrabi, brussels sprouts (and any other chopped root/brassica veg) and garlic cloves in a single layer on 2 parchment paper-lined, rimmed baking trays. (Keep the skins-on garlic cloves on their own part of the baking sheet if you can, separate from the rest of the vegetables; you’ll need them for another part of the recipe in a little while).

Drizzle with 1/3 Cup of olive oil, then sprinkle with baharat and season with a little salt and pepper. Toss the vegetables so that all the pieces are coated in oil and seasoned with the spice blend. Roast vegetables for 20-25 minutes, until vegetables and garlic are tender and appear a little bit charred on the outside.

While vegetables roast, heat the vegetable stock in a big, heavy saucepan or dutch oven, and bring to a boil. Add black lentils and the bay leaf to the boiling stock, and return to a near-boil, then reduce heat to a simmer. Cover the pan and cook lentils for 25-30 minutes, until lentils are cooked but not mushy. Remove pan from heat and drain lentils in a fine strainer. Set aside.

While the lentils simmer and the vegetables roast, lightly toast the walnuts in a small dry skillet, 3-4 minutes on very low heat. Transfer toasted nuts to a chopping board, and coarsely chop with a sharp chef’s knife.

Remember those garlic cloves you roasted, aloof from the other veg? Squeeze the roasted garlic cloves out of their skins and into a bowl. Mash with a fork or a mortar until it makes a creamy, fragrant paste. Add the juice from the lemons, and season with a little more Baharat and/or salt and pepper. Whisk briskly to combine, then whisk in 2 Tbsp of olive oil to make a wonderful dressing. Toss the lemon garlic dressing through the hot lentils, then top with the seasoned roasted vegetables, herbs and walnuts.

Serve warm, or enjoy the leftovers later cold or at room temperature.

Jordan from Grade A Gardens suggests serving the roasted vegetables warm, with a scattering of toasted chunks of Haloumi, drizzled with some honey. We enjoyed the vegetables over a bed of black lentils, even without the cheese!