Hope your Thanksgiving week is off to a great start! I already have family in town and more coming on Wednesday night. I am a huge early planner and have had my menu planned for a few weeks now. Turmeric Roasted Cauliflower with Brussel Sprouts and Dates was on the menu but has fallen off for something else. Not because it’s not amazing but because I am already making way to much food for the six adults and two toddlers we are hosting. Sometimes it’s just so hard to decide. If you are looking for another side or are in the mood for a new fall roasted veggie recipe this is it. Enjoy!
Turmeric Roasted Cauliflower with Brussel Sprouts and Dates
Author: Katie at WHOLELOVELYLIFE.COM
Recipe type: Salads + Sides
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Autoimmune Protocol, Paleo, Grain Free, Gluten Free, Refined Sugar Free, Nightshade Free, Vegan, Vegetarian, Pescatarian, Dairy Free
Ingredients
- 1 head of cauliflower
- 1 bag brussel sprouts
- 8 dates
- 1 tsp turmeric
- ¼ tsp sea salt + more to taste
- 3 Tbsp olive oil
Instructions
- Wash and cut cauliflower into even size pieces.
- Wash and cut brussel sprouts in half.
- Pit and cut dates into pieces.
- Lay cauliflower, brussel sprouts and dates on a cooking sheet.
- Drizzle olive oil over the top, sprinkle with turmeric and sea salt.
- Roast at 425 degrees for 20-30 minutes or until veggies are golden and soft. Mix a few times throughout cooking.