Category: 蔬菜碗
您最愛的秋季經典食材，全新風貌登場。烤孢子甘藍淋上黑櫻桃巴薩米克醋，再加上兩種南瓜（栗子南瓜與胡桃南瓜）以楓糖、百里香和辣椒一同烘烤，帶來超凡的滋養與絕佳風味。最後搭配清爽的羽衣甘藍沙拉，拌入甜菜根與胡蘿蔔，為您注入繽紛的必需營養素。這是一道讓人連碗底都刮乾淨、吃得安心又滿足的料理。
The kabocha squash steals the show—it’s sweet, caramelized, and the maple-thyme combo makes the whole bowl smell like autumn. Two types of squash feels like a treat, and the balsamic drizzle ties the roasted sprouts together perfectly. I’ve already ordered it twice this week.
I wasn't expecting the black cherry balsamic to be this good, it cuts the sweetness of the maple-roasted squash perfectly. The butternut pieces were tender but still held their shape, not mushy at all.
The kabocha is the real star here—it’s sweet and tender, and the maple-thyme coating actually comes through in every bite. I’ve reheated this for lunch three days in a row and it still holds up without turning mushy.
