My in-laws visited this weekend and brought with them a trunk-load of veggies from their garden and the farmers’ market.
As soon as I saw the brussels sprouts, I couldn’t wait to roast them. I never roasted cabbage before, but decided to give it a try along with the onions. I had some arugula in the fridge and before I knew it, I had a beautiful plate of cruciferous veggies.
Not only is this dish totally scrumptious, but it’s loaded with vitamins, minerals, fiber and phytochemicals.
It’s easy to throw this dish together in no time and the colors make quite a spectacular spread for the center of your table.
You can dress this with balsamic vinegar or fresh lemon juice if you like, but I ate it straight up – it’s so delicious it can completely stand on its own!
For those following Dr. Fuhrmans’ Eat to Live program, this dish complies with both the weight loss and life plans with the exception of the cooking spray. I used a very small amount to prevent burning, but you can go without it.
Ingredients (serves about 4)
2 pints brussels sprouts
¼ large red cabbage
1 red onion
arugula
cooking spray
dash of salt & pepper
balsamic vinegar or fresh lemon juice
Directions
1. Preheat oven to 450 degrees.
2. Lightly cover a baking sheet with cooking spray.
3. Thoroughly wash brussels sprouts and cut off tough ends. Cut in half and place on baking sheet cut side down.
4. Cut onion into 4 slices and place on baking sheet.
5. Cut cabbage into large chunks and place on baking sheet.
6. Lightly sprinkle with salt & pepper.
7. Place in oven and bake for 20 – 30 minutes.
8. Remove from oven and roughly chop onions and cabbage.
9. Arrange arugula leaves on serving dish. Place a layer of cabbage and onions over the arugula. Arrange brussel sprouts over the cabbage and onions.
10. Serve warm, chilled or room temperature.
Shannon says
Amy, these photos are absolutely stunning! Such vibrant, beautiful colors. And I love all of these ingredients – I’m sure it’s delicious 🙂
Shannon recently posted…Garlic Habanero White Bean Dip
Amy says
Thanks, Shannon. Good luck with your marathon!
Deborah Davis says
Hi,
I just hopped by from Virtual Vegan Linky Potluck. What a wonderful recipe with all of my favorite veggies. I can’t wait to try it. Your photos are so mouthwatering! All the best, Deborah
Deborah Davis recently posted…Live It Up at the Healthy, Happy, Green & Natural Party Blog Hop #40
Amy says
Thanks for stopping by, Deb. Looking forward to your blog hops!
Annie says
Brussels sprouts have never looked so good!
Annie recently posted…VEGAN TACOS by Jason Wyrick: Roasted Poblano Guacamole, The 4 Essential Components of A Good Taco, & A Giveaway
Amy says
Thanks, Annie!
Amy says
Thanks for the shout out, Annie!