Roasted Cauliflower and Brussels Sprouts

12 Jan

Roasted Cauliflower and Brussels Sprouts

So I told you I started cooking vegetables to death, right? And, I discovered that my family is consuming a wider variety and a higher quantity of vegetables than before. While my boys learned slowly to shun all raw veggies, cooked ones have a different effect at our dinner table.  The other night, after drinking a huge amount of fresh coconut milk, my son asked for seconds and thirds of both Roasted Cauliflower and Brussels Sprouts.  I had to touch his forehead just to make sure he was feeling all right.

Some of my readers wanted me to share these kid-popular recipes… well here they are: quick, easy and addictive.

Roasted Cauliflower

Roasted Cauliflower

2 cauliflower heads, florets chopped into bite size pieces

1 tbspn fresh ginger, minced

1 tbspn ground coriander

sea salt, to taste (I usually use 1 tsp or less per 1 pound of veggies)

extra virgin olive oil, just enough to coat all the vegetables

  1. Place all ingredients in a bowl.
  2. Mix well to evenly distribute spices and oil.
  3. Roast at 400F until brown at the edges but not burned black.  The brown crispy bits actually create a chips-like quality to this vegetable that make them addictive.

 

IMG_9064002

Brussels Sprouts

1 pound Brussels Sprouts, cleaned and halved

1 – 2 cloves garlic, minced

sea salt, to taste

extra virgin olive oil, just enough to coat all the vegetables

  1. Place all ingredients in a bowl.
  2. Mix well to evenly distribute spices and oil.
  3. Roast at 400F until browned at edges, but not burned black.  Like the cauliflower, the browned crispy bits here make these addictive.
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One Response to “Roasted Cauliflower and Brussels Sprouts”

Trackbacks/Pingbacks

  1. Roasted Vegetable Scrambled Omelet (Jerusalem Artichokes, Cauliflower & Brussels Sprouts) « Andrea's Garden Cooking - February 21, 2013

    [...] Roasted Cauliflower and Brussels Sprouts (mamainthekitchen.com) [...]

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