Balsamic roasted cauliflower and brussels sprouts with garlic and thyme. A simple and healthy side dish which is free of gluten and grains.
November is finally here and with it has come a deluge of recipe ideas for our Thanksgiving meal. We typically have a variety of vegetable dishes, some green and some starchy. I wanted to spice up our menu a bit this year, steering away from our typical dish of sautéed green beens and bring a colorful and tasty dish to the table.
I saw this head of purple cauliflower at Whole Foods, which looked like regular cauliflower that had been bathed in lavender dye, and knew I had to make something with it. The color was just too pretty to pass up.
I decided to pair it with some brussels sprouts, which isn’t usually one of my favorite vegetables, but are actually quite delicious roasted. I flavored them both with garlic, fresh thyme, and balsamic vinegar—such delicious additions to roasted veggies.
These roasted cauliflower and brussels sprouts turned out to be a beautiful melody of flavor and the colors are quite pleasing to the eyes too! It’s the perfect side to most any meal and would definitely be a lovely addition to your Thanksgiving table. Enjoy!
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