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Roasted Radish Brussels Sprout and Cauliflower
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
6
Author:
Amy Stafford
Ingredients
1
pound
fresh Brussels Sprout
trimmed and halved
½
pound
radishes
trimmed and quartered 10-12 medium sized
1
large head of cauliflower
trimmed and cut into 1” florets 1 pound
1
clove
minced garlic
1
shallot
sliced into ribbons
3
tablespoon
extra virgin refined coconut oil
divided
1/2
teaspoon
Kosher Salt
1/4
teaspoon
Black Pepper
½
teaspoon
red pepper flakes
¼
cup
chopped walnuts
½
cup
Gluten Free Panko bread crumbs
I used Ian’s Natural Foods Panko Breadcrumbs
Instructions
Preheat oven to 425°.
Place vegetables on foil lined baking sheet for easy clean up.
Heat 2 tablespoons of coconut oil till liquid and drizzle over vegetables and toss to coat.
Bake vegetables for 12-15 minutes, until you can pierce radish with fork.
In a small bowl combine breadcrumbs, nuts, red pepper flakes and 1 tablespoon coconut oil, stir to combine, mixture will be crumbly
Top vegetables with breadcrumb mix and bake for 5 more minutes or until breadcrumbs are brown.