Roasted Vegetables With Creamy Coconut Dressing
Published Oct. 10, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- Step 1
Heat oven to 400 degrees.
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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.
Andy Mehrotra
This was a winner at my bookclub! We ate it with the veggies and then soaked up the extra sauce with popcorn. Even better!
Jhsea
If you don’t like coconut, why make something called creamy COCONUT dressing?
Elizabeth M
I think some people are confusing coconut cream with “cream of coconut”. The first is simply a richer, higher fat version of coconut milk and NOT sweetened. The latter is nearly half sugar and is used for making piña coladas.
Amira S.
Probably don't make this then, as coconut is one of the primary flavors (I mean, coconut is in the title).
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.
ExDC
If you don't like coconut, use nonfat plain Greek yogurt - it will be a different dish, but adding parsnips to the mix adds some of the sweetness of the coconut, and the ginger/honey/rice vinegar/fish sauce/mustard/lime flavors are still wonderful (she says, having had no beets or coconut cream). This recipe is wonderfully adaptable.
Mandy
Amazing. Stunning, bright sauce that could be used on a number of different veg combos. Will make again.
Jen
Coconut cream is much thicker and sweeter than coconut milk. So it might lead to a different result
KSWinCA
I didn’t have coconut cream, so I used a combo of coconut milk and coconut oil. Might have resulted in a different consistency, but it tasted just fine. As for the vegetables, the fennel and beets were done in 40 min; the carrots needed another 10.
lcg
Absolutely fantastic! So easy, flavorful, satisfying. I was making another recipe with leeks in tandem, so the last 5 or so minutes of roasting, I added some of those leeks to roast on top. Since there’s just two of us at home, we had leftovers, which made for a very satisfying lunch the next day. I saved the beet greens to sauté in a simple neutral oil, salt & pepper, & put the roasted veg on top with the dressing & fixins. Did not disappoint. Will make this again, no doubt!
Mandy
You can't taste the coconut in my opinion.
rp
yogurt?
Rolla
Very good. I used leeks instead of fennel, and it worked great. I also cut up a small Delica Squash and added it. My only suggestion is to double the coconut cream mix. I like a little sauce with each bite, and as the recipe is written, a lot is absorbed into the cooked veggies, so doubling it made it more saucy.
Wende
This was delicious and my husband flipped over it, but I’m wondering if a brand of coconut cream could be suggested. I used an organic one and it was not any thicker than coconut milk, so my dressing was very thin and broken rather than emulsified. The taste was great, but the consistency wasn’t and I’m assuming it was because of the coconut cream. My veggies took an hour to brown and become tender. I cut them into similarly-sized pieces, so none were over- or undercooked. Will make again!
Aleta
This was so very delicious. The sauce is light, refreshing, and just has a hint of coconut flavor. Very well balanced! My only substitution was to add some purple cabbage I had lingering in the fridge. This recipe did not disappoint.
Marah
Be generous with the sauce - make a bit extra if you can. I used fennel, sweet potato, carrots, and red onions (added the onions 20 minutes after the other vegetables so they didn't overcook). I agree with other users that this recipe works with a range of vegetables. Served it over rice, and everyone agreed that a bit more sauce would have be nice. Lovely dish.
Susanna
I am not sure how much I liked this recipe, but I could not stop eating it. I doubled the recipe and may have overdone it with the fish sauce in the process. Great combination of flavors overall! I will definitely make this recipe again and see what happens.
NatWin
Delicious! The dressing would be fantastic on almost anything, but I used carrots, golden beets, and parsnips. I doubled the dressing to use up an entire (2/3 c.) can of coconut cream. I served the dish with the toasted millet from Yewande's "Toasted Millet Salad With Cucumber, Avocado and Lemon," and topped it off with a few seared shrimp and a sprinkle of fresh cilantro.
Molly
The sauce is especially nice and since I had the rest of the can, I used it on fish and vegetables. Yum.
Molly
Wonderful. Pretty. Tangy dressing, easy to make! I cut everything up and put it in the oil and salt and pepper the day before so it was a pleasure to bake and prepare quickly. I used rutabaga, sweet potato, regular potato, large white onion (which added an excellent flavor), fennel. Served with green salad and crusty bread.
KL
This was such a miss for me. Roasted wintery veggies just tasted too jarring with the bright coconut dressing. Don’t think subbing in different roasted vegetables would turn it around.
BuzzBird320
Tossed butternut and red onions from CSA stockpile in coconut oil, Kashmiri red chili, and garam masala. Used ground mustard instead of Dijon. Amazing.
Rosemary
Made this for dinner on a chilly evening. Used the carrots, fennel and golden beets but also added some extra veggies I had on hand (turnip, parsnip, onion wedges, garlic cloves, Japanese sweet potato). Served over rice with green salad on the side. The sauce was delish and tied everything together — I amped with a little extra ginger, rice vinegar, and fish sauce. Also, no lime in the house tonight so I used lemon. Omnivore hubby requested this one again.
janisani
ok but not great
EcVer
Skipped adding the coconut cream since I didn't have any in stock and used 1/4 lime instead in the dressing. Used both fish sauce and soy sauce. Absolutely amazing dish!
Jackie B
YUM! I whisked in the liquid at the bottom of the coconut cream can & next time will include only enough to be able to mix all the amazing flavors together. Great dressing for any roasted veg.
Stacy
Soooo good. Used potatoes, carrots, fennel, and mushrooms. The coconut dressing is spot on.
SB
I added a clove of garlic and some sriracha to the dressing...it was all delicious! I forgot to get coconut cream so I scooped the solidified part out of a can of coconut milk
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