Sheet pan roasted vegetables are my absolute go-to dish in the fall and winter. I always have a batch of them around because they are so super simple to do, they make a great side or a fine main, can always be blended into a soup and it’s a great way to use up all the odds and ends.
But plain ol’ roasted veggies can certainly get boring, even to me. Yummy sauces (like my Cashew Bechamel Sauce or my Coconut Almond Dipping Sauce) are just a couple ways to mix it up. Today I’m giving you another fun option with this Almond and Carrot Top Crumble. Think of it as a loose pesto that just needs to be tossed together.
Fresh kaleidoscope carrots, purple sweet potatoes, honey nut squash and a couple of onion slices provided a great backdrop for the topping, but any roasted veggie is going to perform great in this dish. I toss all the veggies on a tray and let them cook, then just toss the remaining ingredients on top- it couldn’t be simpler!
Roasted Veggies with Almond-Carrot Top Crumble
1 sheet pan full of veggies, chopped into large pieces (I used 1/2 small squash, 1 small potato, two handfuls of carrots and onion slices)
2 tbls olive oil, divided
1 tsp Himalayan pink salt
fresh ground black pepper
1 cup carrot tops, roughly chopped
1/4 cup slivered almonds
1 garlic clove, minced
Juice and zest of 1 lemon
->Preheat oven to 425 degrees.
Toss the veggies with 1 tbls of the oil, the salt and a few grinds of fresh black pepper. Roast 25 minutes or until just fork tender. Finish under the broiler for 2 minutes.
While the veggies bake, toss together the remaining oil, carrot tops, almonds, garlic clove and lemon juice and zest in a small bowl.
When potatoes and done, drizzle the dressing over the top.