Purple Cauliflower and Brussels Sprouts

January 13, 2016


I was fortunate to find a purple cauliflower and a giant bushel of Brussel sprouts at the Morningside Market. I love roasting both of these vegetables. Roasting brings out their deep flavors and when tossed with olive oil and sea salt - it is heaven! I ate these straight out of the oven and literally met my vegetable intake for the entire week.  I also happen to like the vibrant purple color of the cauliflower which makes this dish visually appealing. We all eat with our eyes...

  • 1 head of cauliflower, chopped 

  • 1 lb of Brussel sprouts, chopped

  • 1 tbsp of EVOO

  • 1 tsp of sea salt

Roast in oven at 425 for about thirty minutes, toss half way through cooking.


Enjoy the crispy shavings from the Brussels sprouts........



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Margot Witteveen, MS, RDN, LD


Registered Dietitian Nutritionist

Integrative and Functional Nutrition + Content Creator

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 Margot Witteveen | Atlanta, GA | margot@silverspoonsnutrition.co