Roasted Brassicas (Brussels Sprouts, Broccoli, and Cauliflower)

Roasted vegetables are a comfort food to feed the soul and the body! This easy recipe will turn your brassicas into tender and tasty bites tinged with a crispy brown edge. Melt a little cheddar cheese over the top and turn it in to a dish that can’t be turned down.


  • 1/2 lb Brussels sprouts larger sprouts cut in half
  • 1 lb (1 bunch) broccoli cut in to large bite-sized pieces
  • 1 lb (1 head) cauliflower cut in to large bite-sized pieces
  • 1 c vegetable stock
  • to taste salt and pepper
  • small amount olive oil or butter
  • 1 c Neighborly Farms raw cheddar cheese (optional) shredded


Bring a large pot of water to a boil. This is for blanching the veggies before you roast them. Blanching helps to keep the color a vibrant green.

Meanwhile, prepare all the veggies in to large bite-sized chunks, leaving some stem attached to the broccoli and cauliflower pieces.

When the water is boiled, drop all the veggies in for one minute. Pour off the water and transfer the veggies to a cookie sheet lightly greased with olive oil or butter.

Spread the veggies evenly on the pan in one layer. Drizzle veggie stock over the vegetables. Sprinkle salt and pepper. Bake at 375 degrees for 20-30 minutes, or until form tender, stirring every 10 minutes. Serve hot.

Optional: Add cheese! When the veggies are done, turn off the oven, add shredded cheddar cheese over top of the veggies and put back in the oven for 10 minutes to allow the cheese to melt.

Appetizer/Sides fall side gluten-free quick & easy roasted vegan

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