This dish combines two cruciferous vegetables, cauliflower and Brussels sprouts, which are harvested in the fall. Roasting the vegetables enhances the natural sweetness and yields a golden brown color. To insure even cooking, the vegetables should be cut into similar sized pieces. The roasted vegetables are finished with toasted bread crumbs, Kalamata olives and toasted pine nuts for texture.
Nutritionally, cruciferous vegetables contain sulforaphane, as potent phytonutrient. They are also high in dietary fiber and vitamin C.
- ½ lb cauliflower, cut into bite size pieces
- ½ lb Brussels sprouts, outer leaves removed
- 2 Tbsp herb-infused basting oil, divided
- 2 cloves garlic
- 1/3 cup bread crumbs
- ¼ cup Kalamata olives, pitted and coarsely chopped
- ¼ cup parsley, coarsely chopped
- 3 Tbsp pine nuts, toasted
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the prepared cauliflower and Brussels sprouts. Drizzle 1 tablespoon basting oil over the vegetables. Toss until all vegetables pieces are lightly coated with oil.
- Place the cauliflower and Brussels sprouts in a single layer on the prepared baking sheet. Roast in the oven until golden brown and tender when pierced with a fork, for about 15-20 minutes.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet, over medium-high heat. Add the garlic, bread crumbs; stir frequently until browned. Stir in the olives, parsley and pine nuts. Cook for 1 minute. Let sit in pan until the cauliflower and Brussels sprouts are done.
- Transfer the roasted vegetables to a serving dish and top with the breadcrumb mixture.