Today we’re snuggled up in our house, trying to avoid taking part in anything pertaining to the outdoors. Last night we had a big storm come through, but the promised 8-10 inches of snow simply didn’t happen at our house. Our yard is a slushy muddy mess at the moment, and I confess I’m jealous of all our friends posting photos that look like Narnia.
One big snowfall. That’s all I ask of winter in North Carolina. Until then, I’m going to stay holed up in my house, pretending spring is just around the corner. Last week I shared a blood orange strawberry limeade that’s perfect for warding off the winter blues! This week I wanted to share one of my new favorite dinner recipes that’s great for all the same reasons.
Between the Israeli couscous, the vinaigrette, and the fresh veggies, this meal is a light alternative to the hearty, filling dishes I typically think of for winter meals. Since all the veggies I included in this recipe are still in season, they’ll be cheaper at the store and they’ll taste better than veggies that come into season later in the year!
I was inspired by several sources while coming up this recipe. Be sure to check each of these out for even more delicious winter recipe ideas!
Winter Buckwheat + Shaved Brussels Sprouts Bowl by Dolly and Oatmeal // Winter’s Bounty Buddah Bowl by Vegenista’s Kitchen // Winter Pasta Salad by Victoria McGinley
The idea for the vinaigrette also came from a couple places: Shaved Root Vegetable Salad with Goat Cheese and Hazelnuts by Salt & Wind // Basic Vinaigrette by Shauna Niequist in her book Bread & Wine
Roasted Winter Veggies and Israeli Couscous
Ingredients
Couscous and Veggies
- 1 1/4 c of israeli couscous I used this couscous from World Market
- 3 medium carrots washed, peeled, sliced into rounds
- 1 turnip washed, peeled, diced
- 8 oz brussels sprouts outer leaves removed, ends trimmed, quartered
- 2-3 leaves kale finely chopped
- Shelled pistachios or sliced almonds for garnish
Vinaigrette
- 1/4 c white balsamic vinegar
- 2 tsp dijon mustard
- 1 tsp maple syrup
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 c olive oil
Instructions
- Preheat oven to 400 degrees F
- Combine all vinaigrette ingredients except olive oil in a small jar with a lid. Cover with lid and shake to combine. Add olive oil, cover again, and shake to combine. Set aside.
- Heat a pot of water for the couscous (follow the package instructions - my couscous called for 1 3/4 c water to 1 1/4 c couscous). While the water is heating, chop your veggies. Cook your Israeli couscous according to the package instructions.
- Toss sliced carrots and diced turnips on a rimmed baking sheet, drizzle with 1-2 Tbs olive oil, toss to combine, sprinkle with salt and pepper and roast in 400 degree oven for 10 minutes. Remove from oven, flip veggies with a spatula, and roast 5 more minutes.
- Toss cleaned, chopped brussels sprouts in 1 Tbs of olive oil. Remove veggies from the oven, add brussels sprouts to the pan, roast for 5 more minutes. Chop the kale while you're waiting. Add kale to the pan, sprinkle with salt and pepper if desired, and roast the veggies one final time for 5-10 minutes, until kale is slightly crispy.
- Combine veggies and cooked Israeli couscous in a large bowl, toss to combine. Serve with vinaigrette on the side so each person can add the amount they like. Garnish with almonds or pistachios if you wish!
This post contains affiliate links, but all opinions are my own.