Roasted Brussels Sprouts + Cauliflower with Sage and Pecans
Use organic ingredients when possible
  • 6 cups sliced Brussels sprouts
  • 6 cups chopped cauliflower (approx. 1 head of cauliflower)
  • ½ cup dried, unsweetened cranberries
  • 1 tbsp dried sage
  • 3 tbsp chopped fresh sage
  • ½ cup pecans
  • 2 cups cubed whole grain sourdough bread (or gluten-free bread)
  • 4 tbsp melted coconut oil
  • ½ tsp sea salt
  • pepper to taste
  1. Preheat oven to 425 F
  2. Add Brussels Sprouts and cauliflower to large mixing bowl. Add 2 tbsp coconut oil + ¼ tsp salt, 1 tbsp dried sage and pepper. Combine well and pour onto large parchment-lined baking sheet in one layer (or two smaller baking sheets will work).
  3. In another mixing bowl, add bread cubes, pecans, chopped fresh sage, ¼ tsp salt and 2 tbps coconut oil, mix to coat evenly (you will want to make sure everything is coated with oil so it doesn’t burn). Pour onto parchment lined baking sheet in a single layer.
  4. Put all baking sheets in the oven.
  5. The nuts/bread sage will only take about 10 minutes to brown and get crispy. Check after 5 minutes and toss around on the pan to get an even browning. Remove that pan once evenly browned (approx. 10 minutes total) and set aside.
  6. At the 10- minute mark, toss the veggies around on their tray and put them back in the oven for another 10 minutes.
  7. After veggies have been roasting for 20 minutes, increase the heat to 475 and continue to roast another 5-7 minutes until edges turn brown and a little crispy. Be careful not to burn them!
  8. Once veggies are done, remove from oven and combine veggies and bread crumb mixture together in a bowl with dried cranberries. Transfer to serving bowl and serve drizzled in creamy tahini dressing.
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