It’s that time of year, here in the northeast, where farmers have cruciferous veggies out by the crates and if you are lucky you can get them for pennies a pound (the veggies, not the farmers). Dan had never been a fan of brussels spouts but he was eating them over boiled. I think it’s safe to say that he enjoys them now when they are roasted.
Roasting is the no-brainer way to prepare broccoli, cauliflower, and sprouts. Think of it as the basic roasted chicken recipe. A roasted chicken can be served as is but there are so many things to whip up with the leftovers. Roasted cruciferous veggies can be served several ways after day one.
Head on over to Wolff’s Apple House for my Roasted Broccoli Recipe with 3 serving suggestions.