Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes

Name: Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 pint Brussels sprouts, cut in 1/2; 1 head cauliflower, cut into bite-size florets; 59 milliliters chopped chives; 227 grams Jerusalem artichokes, scrubbed and cut into 1-inch dice; 6 servings Extra-virgin olive oil; 6 servings Salt

Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes might be just the side dish you are searching for. This gluten free, primal, and whole 30 recipe serves 6. One portion of this dish contains approximately 5g of protein, 15g of fat, and a total of 210 calories. Head to the store and pick up brussels sprouts, cauliflower, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.

Ingredients you will need

Vegetable

Olive Oil

Salt

Equipment you will use

Bowl

Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.

Ingredients you will need

Vegetable

Spread

Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed.

Ingredients you will need

Vegetable

Popcorn