Roasted Brassica

Aimee McNew by Aimee McNew
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Our roasted brassica recipe brings together four of our favorite brassicas: broccoli, cauliflower, Brussels sprouts, and radishes. The brassicas are plants that are classified under the Brassicaceae (or mustard) family. They are also known as cruciferous vegetables and many of the vegetables frequently consumed in the United States are brassicas (cruciferous). 

Our Roasted Brassica recipe combines a variety of cruciferous veggies with bacon, garlic, and onions for a winning combination! If you enjoyed this Roasted Brassica recipe, try our Cauliflower Stir-Fry Salad recipe next time! For even more Paleo salad recipes and salad dressing recipes, visit our PaleoPlan recipe center.

Roasted Brassica
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Roasted Brassica

Servings 4

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 255

carbohydrate 24g

protein 14g

fat 14g

saturated fat 3g

cholesterol 17mg

sodium 443mg

potassium 1205mg

fiber 10g

sugar 7g

Ingredients

  • 2 head(s) broccoli cut into 1 inch florets
  • 1/4 head(s) cauliflower cut into 1 inch florets
  • 4 cup(s) brussels sprouts halved, about 1 pound
  • 6 medium radish(es) quartered
  • 4 tablespoon(s) ghee or coconut oil
  • 2 tablespoon(s) olive oil
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste
  • 4 medium garlic clove(s) quartered
  • 2 medium onion(s) chopped
  • 8 slice(s) bacon cooked and crumbled

Instructions

  1. Preheat the oven to 400 F. In a skillet, add the ghee and heat on medium-high heat. Saute the broccoli, cauliflower, Brussels sprouts, radishes, and onion for 5-8 minutes or until they start to turn brown.
  2. Place the mixture on a baking sheet and drizzle with olive oil, sea salt, and black pepper. Add the garlic cloves and place in the oven. Bake for 25-30 minutes or until vegetables brown and become crispy.
  3. Remove from heat, top with bacon crumbles, and serve warm.