Yesterday, two friends and I visited the HOPE Farmer’s Market (between 4th and 5th at 414 Waller Street). Unfortunately, the on-again-off-again rain was more on while we were there, so we cut our browsing a little short. I did, however, manage to score some fresh, local eggs along with some rosemary lard (stay tuned).
None of us could resist the beautiful purple and white cauliflower heads, and I couldn’t wait to get home and bake these. The fact that they are purple make them a much more interesting snack! And you can’t go wrong with roasted Brussels sprouts.
This is a fast, simple, and vegan recipe. Obviously, you could throw in any winter vegetables you have on hand.
1 cup Brussels sprouts, washed and chopped
1 cup white cauliflower, washed and chopped
1 cup purple cauliflower, washed and chopped
2 Tbsp olive oil
freshly ground black pepper
1. Preheat oven to 350°. Place all vegetables in shallow, 3 quart Pyrex baking dish or roasting tin. Drizzle with olive oil and stir, so the vegetables are fairly evenly coated. Bake for about 20 minutes.
2. Remove dish and stir again to avoid uneven cooking. Sprinkle with garlic powder. Return to oven for about ten minutes or until the vegetables are browning but not burnt.
3. Sprinkle with pepper to taste. Allow to sit a few minutes, then serve either as a tasty snack or alongside a meal.
Shown here with grilled chicken and mozzarella sausage; crunchy kale chips; and light and fluffy mashed potatoes with baked crunchy leeks.