Sesame Orange Dill Vegetable Casserole
Ingredients
For the Dressing
- juice from 1 orange
- 2 tbsp sesame seeds
- 4 cloves garlic minced
- 1 tbsp low-sodium coconut aminos
- 1/4 cup fresh dill chopped
- 1/2 tsp black pepper
For the Vegetables
- 1 small rutabaga peeled and cut into 1/4 inch cubes (approximately 3 to 4 cups)
- 3 medium carrots peeled and cut into 1/4 inch cubes
- 1 large sweet potato peeled and cut into 1/4 inch cubes
- 1 medium red potato peeled and cut into 1/4 inch cubes
- 15 okral trimmed and roughly chopped
- 4 cups bok choy chopped into 1 inch pieces
- 2 cups broccoli florets cut into bite-sized pieces
Instructions
- Preheat the oven to Bake at 350 degrees F.
- Make the dressing in a bowl, whisk together the orange juice, sesame seeds, garlic, soy sauce, dill, and black pepper. Set aside.
- Steam the rutabaga for 15 minutes. Set aside.
- Steam the carrots, sweet potato and red potato for 10 minutes. Set aside.
- In a large bowl, place the steamed vegetables along with the okra, bok choy, broccoli florets and the dressing. Toss to coat. Transfer the mixture to a baking dish (13 by 9-inch). Cover with foil. Bake for 30 minutes. Toss the vegetable mixture again and bake for another 20 minutes.
- Serve hot.
Notes
Leftovers can be stored in the refrigerator in a tight lid container for several days.
Nutrition
Calories: 443kcalCarbohydrates: 64.7gProtein: 16.3gFat: 7.6gSodium: 438.7mg
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