Nourish

“Cheesy” Roasted Brussels and Cauliflower

Every Saturday since October, we’ve been riding our bikes to the Farmer’s Market to pick up fresh vegetables and fruit. There are a number of vendors who sell produce but our favorite has become Blue Sky Organic Farms. Lately, we’ve been picking up lacinato kale, cauliflower, beets, brussel sprouts, purple and orange carrots, as well as anything else that catches our eyes in the moment.IMG_3421Growing up, neither Ryan nor I ate cauliflower or brussel sprouts because our mothers didn’t like them and thus didn’t prepare them. In the past couple of years, our love has grown deep for these cruciferous vegetables, which are high in fiber and antioxidants, as well as vitamins C, K, and folate. Our favorite way to prepare cauliflower and brussel sprouts is by roasting them in the oven until they become rich in flavor and subtly crispy. While we rarely eat cheese in our home, I wanted to come up with a recipe that was “cheesy” without the cheese. Herein lies nutritional yeast.

Nutritional yeast is a deactivated yeast that has a nutty, cheesy flavor. It’s loaded with B vitamins, which makes it an excellent seasoning for vegans and vegetarians alike. B vitamins have a number of essential roles in the body including: red blood cell production, DNA repair, making mood-enhancing neurotransmitters, hormone production, and acting as antioxidants, to name a few. Nutritional yeast can be sprinkled on popcorn, added to soup, or in this case, mixed with roasted vegetables.IMG_3525IMG_3548“Cheesy” Roasted Brussel Sprouts and Cauliflower

1 medium head cauliflower, chopped into florets

12 brussel sprouts (about 1 stalk), halved

6 T olive oil

3 T nutritional yeast

1 t salt

½ t paprika

  1. Preheat oven to 400*
  2. Wash and chop vegetables
  3. Whisk olive oil, nutritional yeast, salt, and paprika in a large mixing bowl
  4. Add vegetables to large bowl and mix well with hands or a spatula until all vegetables are coated with olive oil mixture
  5. Spread evenly on a roasting pan and place in oven
  6. Roast for 30 minutes
  7. Shake the pan halfway through, moving the vegetables around so they roast evenly
  8. Remove from oven and serve immediately
  9. Enjoy!

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