Roasted Brussels Sprouts and Purple Cauliflower

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– 2 cups raw brussels sprouts
– 1 cup raw purple cauliflower heads
– 1 tbsp olive oil
– pinch of sea salt, cayenne pepper, and black pepper – 1/2 tbsp nutritional yeast


Preheat oven to 375 degrees F. Cut the ends off each brussels sprout and form an “X” on the end using a small paring knife. Separate each small cauliflower head, chop the stems and keep them. Place all ingredients into a large bowl and mix well together. Place onto baking sheet in a single layer and spread everything out. Bake for 25-30 minutes or until vegetables begin to brown and crisp. Watch carefully! Remove from oven and top off with a sprinkle of nutritional yeast. Enjoy!

The human behind the food

All recipes have been prepared by Devin Bowes, owner of Nutrication Wellness.