I am all about the sides. This recipe in particular can be either serves as a side to serve 2–3 or it can be eaten as a main for 1 with an added protein source (it’s delish with a couple of boiled eggs, a little grilled chicken or even steak, tempeh or tofu… Whatever floats your boat).

I don’t know why people ever serve or eat boring vegetables. When I see people do this I can’t help but think, no wonder you binge on junk food on the weekend! The food you are eating is bland and lifeless, I would be unsatisfied too!

But it doesn’t have to be that way. Vegetables can be so unbelievably delicious and I’m determined to have everyone love them. My other fave veggies recipes include my paprika roasted eggplant and my chunky satay roasted pumpkin. You might notice a common theme here that is roasting, which in my opinion is the most flavourful way to enjoy vegetables, and also sugar-free sauces (unlike the store-bought versions which are often made of sugar and gross seed oils!).

Well today we’re up-levelling carrot and broccoli to make this totally impressive, dinner-party-worthy side.

If you are prepping for a dinner party, I suggest making the garlic cashew cream in advance. And if you aren’t having a dinner party, I still advise prepping it in advance. In fact, it’s one of the best ways to eat well throughout the week – prepping healthy sauces and condiments so you can throw together easy meals in 10 mins (it’s the formula I teach in my ebook Made).

Also the green garlic in this recipe is totally optional. I happened to have some one hand that I bought at the markets when I was developing this recipe, hence I threw it in there, but the recipe is just as delish without.