Roasted Vegetables With Creamy Coconut Dressing Recipe (2024)

I made this dish last night. Delish! I added a small sweet potato. Served it with a naan. A complete and satisfying dinner for the two of us.

Just use whatever you have and whatever you like! Any sturdy vegetable is delicious roasted: root veg, of course, but also broccoli & cauliflower, cabbage, mushrooms, sweet peppers, onions... If you're using less dense options like mushrooms, you may want to give the carrots and other dense roots a head-start. Lots of instructions on the internet (including NYT cooking) will give you a general sense of timings.

This was a winner at my bookclub! We ate it with the veggies and then soaked up the extra sauce with popcorn. Even better!

I think some people are confusing coconut cream with “cream of coconut”. The first is simply a richer, higher fat version of coconut milk and NOT sweetened. The latter is nearly half sugar and is used for making piña coladas.

If you don’t like coconut, why make something called creamy COCONUT dressing?

Probably don't make this then, as coconut is one of the primary flavors (I mean, coconut is in the title).

If you don't like coconut, use nonfat plain Greek yogurt - it will be a different dish, but adding parsnips to the mix adds some of the sweetness of the coconut, and the ginger/honey/rice vinegar/fish sauce/mustard/lime flavors are still wonderful (she says, having had no beets or coconut cream). This recipe is wonderfully adaptable.

If you only have coconut milk instead of the cream…Place 1 can of full fat coconut milk in the refrigerator for a few hours. After refrigeration, open the can and use a spoon to pull out the coconut cream from the top, leaving the coconut water on the bottom. It makes about ½ cup coconut cream.

Amazing. Stunning, bright sauce that could be used on a number of different veg combos. Will make again.

Coconut cream is much thicker and sweeter than coconut milk. So it might lead to a different result

I didn’t have coconut cream, so I used a combo of coconut milk and coconut oil. Might have resulted in a different consistency, but it tasted just fine. As for the vegetables, the fennel and beets were done in 40 min; the carrots needed another 10.

You can't taste the coconut in my opinion.

Absolutely fantastic! So easy, flavorful, satisfying. I was making another recipe with leeks in tandem, so the last 5 or so minutes of roasting, I added some of those leeks to roast on top. Since there’s just two of us at home, we had leftovers, which made for a very satisfying lunch the next day. I saved the beet greens to sauté in a simple neutral oil, salt & pepper, & put the roasted veg on top with the dressing & fixins. Did not disappoint. Will make this again, no doubt!

yogurt?

Very good. I used leeks instead of fennel, and it worked great. I also cut up a small Delica Squash and added it. My only suggestion is to double the coconut cream mix. I like a little sauce with each bite, and as the recipe is written, a lot is absorbed into the cooked veggies, so doubling it made it more saucy.

I am not sure how much I liked this recipe, but I could not stop eating it. I doubled the recipe and may have overdone it with the fish sauce in the process. Great combination of flavors overall! I will definitely make this recipe again and see what happens.

Delicious! The dressing would be fantastic on almost anything, but I used carrots, golden beets, and parsnips. I doubled the dressing to use up an entire (2/3 c.) can of coconut cream. I served the dish with the toasted millet from Yewande's "Toasted Millet Salad With Cucumber, Avocado and Lemon," and topped it off with a few seared shrimp and a sprinkle of fresh cilantro.

The sauce is especially nice and since I had the rest of the can, I used it on fish and vegetables. Yum.

Wonderful. Pretty. Tangy dressing, easy to make! I cut everything up and put it in the oil and salt and pepper the day before so it was a pleasure to bake and prepare quickly. I used rutabaga, sweet potato, regular potato, large white onion (which added an excellent flavor), fennel. Served with green salad and crusty bread.

This was such a miss for me. Roasted wintery veggies just tasted too jarring with the bright coconut dressing. Don’t think subbing in different roasted vegetables would turn it around.

Tossed butternut and red onions from CSA stockpile in coconut oil, Kashmiri red chili, and garam masala. Used ground mustard instead of Dijon. Amazing.

Made this for dinner on a chilly evening. Used the carrots, fennel and golden beets but also added some extra veggies I had on hand (turnip, parsnip, onion wedges, garlic cloves, Japanese sweet potato). Served over rice with green salad on the side. The sauce was delish and tied everything together — I amped with a little extra ginger, rice vinegar, and fish sauce. Also, no lime in the house tonight so I used lemon. Omnivore hubby requested this one again.

ok but not great

Skipped adding the coconut cream since I didn't have any in stock and used 1/4 lime instead in the dressing. Used both fish sauce and soy sauce. Absolutely amazing dish!

YUM! I whisked in the liquid at the bottom of the coconut cream can & next time will include only enough to be able to mix all the amazing flavors together. Great dressing for any roasted veg.

Soooo good. Used potatoes, carrots, fennel, and mushrooms. The coconut dressing is spot on.

I added a clove of garlic and some sriracha to the dressing...it was all delicious! I forgot to get coconut cream so I scooped the solidified part out of a can of coconut milk

Delicious! Used hot honey and served over bed of arugula and barley. I had 4 oz can of coconut cream that I wanted to use up so did 1.5x amount of other ingredients - the extra sauce is welcome! And while I used fish sauce, I ended up with a few shakes of soy sauce too, for extra umami. Dressing makes the bowl!

If you only have coconut milk instead of the cream…Place 1 can of full fat coconut milk in the refrigerator for a few hours. After refrigeration, open the can and use a spoon to pull out the coconut cream from the top, leaving the coconut water on the bottom. It makes about ½ cup coconut cream.

Did you all leave the skin on the carrots and beets? The recipe says to simply scrub....