1 pound Brussels sprouts
1 bunch radishes
1/2 head cauliflower
1 onion, cut into eighths
2 tablespoons, olive oil or coconut oil
2 teaspoons sea salt
Trim Brussels sprouts of woody stem as well as any yellow leaves. Cut in half. Clean and trim radishes. Wash and cut cauliflower into similar sized pieces as the Brussels sprouts. In a gallon Ziploc bag or a large Tupperware container, place 1 tablespoon olive oil, 1 teaspoon sea salt and 1/2 of the veggies. Toss to coat completely. Place in a oiled shallow roasting pan. Repeat with remaining olive oil and sea salt. Top veggies with a few more sprinkles of sea salt. Roast at 425 between 30 and 40 minutes depending on the doneness. Remove from oven and serve immediately.
Can serve with freshly grated Pecorino Romano OR with English walnuts or toasted almonds or pine nuts. Pecorino Romano cheese is made from sheep's milk and for my family this is considered dairy free.