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Writer's pictureAdrienne Beaupré, Holistic Nutrition Consultant

Savory Brassica Tray Roast

broccoli on a cutting board

This Savory Brassica Tray Roast, can serve as a satisfying standalone meal for most, although some may need to add extra protein for increased satiety.

Brassicas (Broccoli, cauliflower, brussels sprouts) are within the cruciferous family they are rich in sulfur compounds which are beneficial for our brain and mitochondria (think cellular energy). Your liver and kidneys use sulfur to remove toxins from your bloodstream. Brassicas are also great sources of anti-carcinogenic compounds, antioxidants, phenolic acids, flavanols and anthocyanins. They are real micronutrient powerhouses!



Ingredients:

This can be made with broccoli, cauliflower, and/or Brussels sprouts. Aim for about 2-2 &1/2 lbs of vegetables.

  • ½ head cauliflower

  • ½ head broccoli

  • 1 medium onion

  • 1 package (12 oz) Garlic, Hot Italian, or other Spicy Sausage.

  • 1/3 Cup or more of Extra Virgin Olive Oil, Ghee or Raw Coconut Oil (warmed to be liquid)

  • Salt and Pepper to Taste

  • Optional: add 1-2 cloves of minced garlic or a light sprinkle of garlic powder.

  • Optional: after roasted, serve with a bit of shredded raw milk hard cheese.


Directions:

  • Prep: You don’t want your veggies to steam; you want them to roast. So ensure they go into the oven dry. After you wash them, plan plenty of time for them to dry.

  • Snap or cut the brassicas and sausage into forkful-size pieces. They should be the same thickness, for even roasting. Coarsely chop your onion.

  • Combine: in a large bowl with enough oil to coat. Since brassicas have a lot of surface area, you'll use a little more oil than if root veg. Remember the sausages will also add some fat during roasting.

  • Bake: spread them out on their sheet pans, with some room between a single layer. The more spacing, the more steam escapes, the better roast. Use a baking sheet with no edge or low edge to increase air flow. Bake at 350 degrees about 45min, turning every 10-15 minutes to make sure all the sides get oiled and roasted. They’re done with they have some color and can easily be pierced with a fork.

  • Serve: Transfer to a serving bowl or individual serving bowls. You could sprinkle with chopped parsley.

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