This side-dish is such a go-to for Holidays for us that we’ve actually decided to call it the “Any-Holiday Veggie Roast”. Rosh Hashanah, Thanksgiving, Passover, Sunday Night Football, any day even, this recipe works. #FFACTORAPPROVED

Ingredients

• 1 lb small Yukon Gold or Yellow Finn potatoes (cut in eighths)
• 1 small cauliflower head (broken into florets)*
• 1 lb Brussels sprouts (split lengthwise)
• 2 Tbs olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1 tsp freshly ground black pepper

*Green cauliflower aka Broccoflower used here, any cauliflower or cauliflower/ broccoli hybrid works

Preparation

1. Set the oven to 425 degrees F.
2. In a large bowl, toss potatoes, cauliflower (or broccoflower) florets, halved Brussels sprouts, olive oil, dried thyme, salt and pepper. Spread onto a rimmed baking sheet in 1 layer. Avoid over-crowding the pan.
3. Roast for 30-40 minutes, turning once, or until the vegetables are tender.
4. Serve alongside almost anything and have a happy holiday!

Serves 8

 

Nutrition Content Per Serving: 130 calories, 3.5g fat, 21g carbohydrate, 5.5g fiber, 5g protein

**To view this recipe on Instagram, click here. 

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