Technique tips: Roast different vegetables separately — they’ll cook at different rates and this way you can make sure they are all properly cooked. When roasting vegetables, space them out so they don’t touch. Overpacking the pan will cause the vegetables to steam and get mushy instead of crisp and brown.

Salad

1 bunch young carrots, peeled

1 small head cauliflower

1 small head romanesco

1½ pounds Brussels sprouts, halved

2 cups cooked white beans, liquid reserved

4 ounces French feta cheese, broken into large crumbles

Extra virgin olive oil

Kosher or Sea Salt

1 cup cilantro leaves

1 cup fresh dill

1/2 cup mint leaves

Red Wine Vinaigrette

1 tablespoon finely diced shallot

2 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil

Salt

Freshly ground black pepper

Place oven racks in lower middle and upper middle positions. Preheat oven to 425°F. Halve Brussels sprouts through the stems, then place in a large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet. Place the carrots in the same large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet. Lightly trim the root end of the cauliflower and romanesco, then cut into 3/4-inch-thick slices through the root. Drizzle about 2 tablespoons oil onto another baking sheet and lay slices in a single layer, keeping cauliflower on one side of the pan and romanesco on the other side. Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning. When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes. Reserving the cooking liquid, drain beans and place into large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za’atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed. To assemble salad, layer cauliflower, romanesco, carrots, and Brussels sprouts on a large platter. Drizzle with vinaigrette, sprinkle with za’atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress cilantro, dill, and mint with 1 tablespoon vinaigrette and salt. Place atop salad and serve immediately. From Fat, Salt, Acid, Heat by Samin Nosrat.