Careme

Ingredients

• Baby Organic Broccoli

  2 heads (or 1 head broccoli + 1 lb cauliflower below) $4.99 / 1 ct
• Organic Cauliflower

  1 large head (about 2 lb), cut into florets $3.49/lb
• Simple Truth Organic® Whole Carrots Bag (or Rainbow Carrots)

  2 lb, cut into sticks (or leave small carrots whole) $3.29 (2 lb) or $3.89 (2 lb)
• Simple Truth Organic® Garlic Bulbs

  5 cloves, minced (divided) $2.79 (3 ct)
• Lemon

  2 (zest + juice)
• Tahini

  1/2 cup
• Olive oil

  1/3 cup, divided
• Ground cumin

  1 tsp
• Salt & pepper

  to taste
• Optional heat: crushed red pepper

  pinch
• Add-on protein for 4 (choose one): Boneless Pork Loin Center-Cut Chops

  about 2 lb (4 chops) $7.29/lb
• OR Draper Valley Farms® Bone In Split Chicken Breasts

  about 2.5 lb (2 large split breasts) $4.49/lb

Instructions

1. Roast vegetables (oven): Heat oven to 425°F. Toss broccoli/cauliflower florets with olive oil, salt, pepper, and half the minced garlic. Spread on 1–2 sheet pans. Toss carrots separately with olive oil, salt, pepper, cumin, and remaining garlic. Roast 25–35 minutes total, flipping once, until edges are deeply browned.
2. Make tahini sauce (no-cook): Whisk tahini with lemon juice, zest, 1–2 tbsp olive oil, 1/3–1/2 cup water (to thin), salt, pepper, and optional red pepper until pourable.
3. Protein add-on (grill or stove): - Pork chops: season with salt/pepper; grill or pan-sear 4–5 min/side (to 145°F), rest 5 min. - Split chicken breasts: season; grill over medium heat 6–8 min/side then finish indirectly until 165°F (or sear then oven-finish at 400°F).
4. Serve: Arrange roasted veg on a large platter, drizzle with tahini, add extra lemon wedges. Serve grilled meat on a separate platter so the vegan plate stays fully vegan.