Monday, October 17, 2011

Roasted Cauliflower & Brussels Sprouts

Here's a fabulous post for Meatless Monday!  I made Roasted Cauliflower & Brussels Sprouts to accompany BBQ portabello mushroom caps and baked sweet potato.  It was fantastic! I saw the recipe posted by Mike Lieberman of Urban Organic Gardener on Twitter last week and I could not wait to try it.

I had picked up purple and orange cauliflower last week at Wegman's and I had brussels sprouts in the fridge too, so it was perfect timing to see this recipe. 

Here's how I made it:
  • 1/2 head purple cauliflower, washed & cut into small pieces
  • 1/2 head orange cauliflower, washed & cut into small pieces
  • 2 cups baby brussels sprouts, washed, bottoms removed, sliced in half3 cloves garlic - chopped
  • avocado oil - drizzle
  • balsamic vinegar - 2T
  • sea salt - sprinkle
Preheat oven to 400 degrees.  Toss cauliflower, brussels sprouts and garlic with the oil, vinegar & salt.  Roast for about 30 minutes, shaking pan a few times for even cooking.

My husband, NOT a fan of cauliflower (he literally used to get sick at the smell of cauliflower, so I have rarely ever cooked it in his presence), tried it...liked it...and had seconds! SCORE!

Before the pictures, here's a little info on the benefits of the colored cauliflower:
  • Purple ~ loaded with antioxidants & fiber; good source of Vitamins K, C & B6, folate, manganese & potassium
  • Orange ~ has 25 times the amount of Vitamin A as is found in white cauliflower

Purple & Orange Cauliflower

Baby Brussels Sprouts - prior to cutting off bottoms & slicing

Veggies prior to adding oil, vinegar & salt

After roasting - YUM!

Roasted Cauliflower & Brussels Sprouts, BBQ Portabello Mushroom caps & Sweet Potato

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