I can't resist color. When I saw the purple and gold cauliflower, I just had to do something with them.
And the more beautiful the color, the less I want to do to diminish it. I wasn’t sure if roasting would enhance or reduce the color – in this case, it was definitely enhanced. The addition of the red potatoes and green Brussels Sprouts just added to the healthy rainbow. This is such a simple dish because roasting brings out the flavor in everything. All you really need is salt, pepper, a little olive oil and lemon. I’ve also added parsley, but as you can imagine, any herb will do – rosemary, basil, mint. It’s all good. And leftovers are the best. I add roasted veggies on top of fresh green salads, or tuck them inside a tortilla with beans for an extra special burrito. You can’t go wrong roasting veggies. This makes a hearty batch enough to serve six. But I’m single and I still make the full batch so I can eat them throughout the week.
- Cauliflower – 1 head purple, 1 head orange, cut into florets
- Brussels Sprouts – 16 ounces, cut in half lengthwise
- 16 oz. New Red Potatoes, cut in quarters
- 6 cloves of garlic, peeled and minced
- 1 bunch parsley – flat leaf or curly
- Juice of 2 lemons
- 3 T. olive oil
- Kosher salt
- Fresh cracked black pepper
- Preheat oven to 400°F.
- Toss Brussels sprouts & potatoes, minced garlic and lemon juice, salt and pepper and juice of lemon in extra large roasting pan (approximately 18x14x3). Bake at 400 degrees for 20 minutes.
- While the Brussels sprouts and potatoes are baking, cut the cauliflower into florets. Toss with salt and pepper.
- After 15 minutes add the cauliflower to the potato mixture and stir all vegetables together thoroughly to coat them with olive oil and lemon mixture. Cook another 25-30 minutes.
- Remove from oven. Toss and add additional salt and pepper or lemon to taste. Top with parsley and serve.