COLORFUL CRUCIFEROUS VEGETABLES - How to Make Roasted Cruciferous Vegetables!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Place one oven rack on the lower third of the oven, and another rack in the middle of the oven. Preheat the oven to 400°F. Line two baking sheet pans with parchment paper (or aluminum foil), and set aside.

Remove (strip) fresh thyme leaves sprigs, and set aside 2 teaspoons of thyme.

Rinse and dry Brussels sprouts. Using a sharp chef’s knife, slice off the bottom (root) of each sprout, remove outer leaves, and halve the larger sprouts lengthwise. Leave the very small Brussels sprouts whole to allow them to cook evenly. To a medium mixing bowl, add 1 tablespoon extra virgin olive oil, ⅛ teaspoon garlic powder, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and ½ teaspoon fresh thyme leaves. Stir to combine, then add the Brussels sprouts, and toss well to coat. Pour sprouts onto one half of the prepared baking sheet, and set the mixing bowl aside. Flip sprouts cut side down on the baking sheet, and set aside.

Cut butternut squash into 1 inch cubes. To the same medium mixing bowl, add 1 tablespoon extra virgin olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and Chinese five spice (or ground nutmeg). Stir to combine, then add butternut squash, toss well to coat, pour squash onto the other half of the prepared baking sheet with the Brussels sprouts, and set mixing bowl aside. Separate squash pieces so they are not touching each other, and set aside.

Rinse and scrub beets. Using a vegetable peeler, peel and discard skin from beets. Slice off the top and root of each beet, halve lengthwise, and cut into 1 inch pieces. To the same medium mixing bowl, add ½ tablespoon extra virgin olive oil, ⅛ teaspoon garlic powder, ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, and 1 teaspoon fresh thyme leaves, and stir to combine. Then add beets, toss well to coat, and pour beets onto the other prepared baking sheet, separating each piece.

Put the baking sheet with beets on the bottom oven rack, and roast for 5 minutes. Add the baking sheet with the sprouts and squash on the middle rack, and bake all the veggies for 20 minutes more.

While veggies are roasting, make the drizzle. Using a Microplane zester, grate 1 teaspoon fresh orange zest, and add to an 8 ounce mason jar with lid. Using the same orange, squeeze orange juice, and add to the jar. Then add ⅛ teaspoon kosher salt, ½ teaspoon fresh thyme leaves, and fresh blood orange olive oil. Close jar tightly with lid, shake well to emulsify, and set aside.

After 20 minutes of roasting, shake the baking pans, separate veggies, and continue roasting for another 10-15 minutes, or until fork tender.

Quickly shake the drizzle once more, and immediately pour half the drizzle over the hot sprouts and squash. Gently toss to coat, and scoot them to one side of the baking sheet. Then pour the other half of the drizzle onto the hot beets, and gently toss. Dump the coated beets onto the baking sheet with the sprouts and squash, and gently toss them all together. Finish with 1 pinch of orange zest (optional), and 1 pinch of fresh thyme leaves (optional), and a light sprinkle of Maldon sea salt flakes (optional).

Cooking Techniques

Equipment Needed

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Allergens