Pre-cooked grains and seasonal veggies are an easy way to get dinner on the table, but this big green pan bumps up the flavor with a drizzle of apple cider vinegar and sweet roasted dates.
Allergen Note: Contains tree nuts.
Preheat the oven to 450°F. Line a sheet tray with parchment or foil.
Core and cut the romanesco into florets. Trim and cut the broccoli into florets. Trim the spring onions, cut them in half lengthwise, and crosswise into bite-size pieces. Halve and pit the dates.
In a bowl, combine the romanesco, broccoli, and spring onions, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Arrange evenly on the prepared pan. Roast until nearly tender, about 25 minutes. Add the dates and walnuts and stir to combine. Return the pan to the oven and continue to roast until the walnuts are fragrant, dates are soft, and the vegetables are tender and browned, 5 minutes longer.
Add the wild rice to the pan, drizzle with the apple cider vinaigrette, and turn to coat. Return the pan to the oven to warm through, 2 to 3 minutes longer.
Heap the wild rice and roasted vegetables on plates, grind with pepper, and serve warm.