From Mary Bishop | The Vegan Mary
The beauty of Brassicas comes to life in this simple and hearty dish. Perfect as an accompaniment or entrée. Substitute diverse Brassicas for added variety and color.
Ingredients
SERVINGS: 4 Serving(s)
- 2 heads broccoli, cut into bite-size florets
- 1 head cauliflower, cut into bite-size florets
- 2 cups Brussels sprouts, quartered
- 2 cups radishes, quartered
- 3–4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 4 cups arugula
- ½ cup sunflower seeds, optional
Dressing
- 1 tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- 2 tablespoons red or white wine vinegar
- 1 tablespoon lemon juice
- 1 shallot, roughly chopped
- Salt and pepper to taste
Preparation
Preheat oven to 425°F. In a large bowl, toss Brassicas with olive oil and salt. Place a single layer on two rimmed baking sheets, being careful not to overcrowd. Roast until tender, about 25–30 minutes. Meanwhile, mix together dressing ingredients. Remove baking sheets from oven and allow to cool. Layer roasted Brassicas over a bed of arugula and dress with vinaigrette. Garnish with sunflower seeds, if desired.
