Rosemary Roasted Veggies & Pistachios


  • 15 brussel sprouts, halved
  • 1 head of cauliflower, chopped or pulled apart (try purple to add color)
  • 1 large handful of shelled pistachios
  • 1 tsp of Garlic salt
  • 1 TBS of minced fresh rosemary
  • Salt & pepper
  • Drizzle of olive oil
  • Drizzle of maple syrup or agave

Preheat the oven to bake at 400 degrees.

Place your halved brussel sprouts & cauliflower in a bowl (if you pull apart the cauliflower head with your fingers instead of chopping it makes less of a mess). Drizzle with a little olive oil and sprinkle with your garlic salt, rosemary, and generous amounts of salt & pepper. Gently mix together with your hands and place on a large baking sheet. 

Drizzle the tops of all the vegetables with maple syrup and place in the oven. After 15 minutes mix in your pistachios and give the vegetables a gentle stir. Let them roast for another 15 minutes or until cauliflower stems become soft and brussel sprouts slightly brown.

Serve as a side dish or in a bowl over some warm grains or quinoa. 

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