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Roasted cruciferous vegetables in a skillet.

Roasted Cruciferous Vegetables

Healthy cruciferous veggies are easy to roast and require simple seasonings to make them a delicious side dish.
Course Vegetable side dish
Cuisine American
Keyword cruciferous, cruciferous vegetables, roasted cruciferous vegetales,
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 82kcal
Author Joe Boyle


  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 2 cups halved Brussels sprouts
  • 1/2 Savoy cabbage , chopped
  • 3 to 4 cups kale , rinsed clean, dried and chopped into bite-sized pieces
  • 2 cloves garlic , minced
  • 1 cup vegetable broth
  • 1 tsp ground coriander
  • juice of 1 lemon
  • olive oil as needed
  • salt and pepper to taste


  • Pre-heat oven to 375°
  • Place cauliflower, broccoli and Brussels sprouts in a large bowl and drizzle with about 1 tbsp olive oil, salt and pepper and stir to coat
  • Place vegetables on a large sheet pan and place in the oven, 10 minutes
  • Turn on broiler and broil vegetables for 3 or 4 minutes until browned (my pan was 7" from broiler element and I removed the broccoli when done and broiled the cauliflower and Brussels sprouts for another minute or so)
  • While the vegetables are roasting, add 2 or 3 tsp olive oil to a large skillet on medium heat and add minced garlic, 30 seconds
  • Add kale and cabbage and 1/2 cup vegetable broth, cover and cook for 4 to 5 minutes stirring occasionally
  • Add the roasted vegetables, coriander or other seasonings and stir together
  • Add the lemon juice and the other 1/2 cup vegetable broth, taste and adjust seasoning as desired
  • Serve hot


Calories: 82kcal