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Roasted Radish Brussels Sprout and Cauliflower

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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.