Roasted Brassica Bowl (Printable)

Roasted broccoli, cauliflower, and Brussels sprouts served over grains with creamy tahini dressing.

# What You Need:

→ Vegetables

01 - 1 head broccoli, cut into florets
02 - 1 small head cauliflower, cut into florets
03 - 8.8 oz Brussels sprouts, trimmed and halved
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Grains

07 - 1 cup cooked quinoa, brown rice, or farro

→ Dressing

08 - 3 tablespoons tahini
09 - 1.5 tablespoons fresh lemon juice
10 - 1 tablespoon maple syrup or honey
11 - 1 small garlic clove, finely grated
12 - 2 to 3 tablespoons water, as needed
13 - Pinch of salt

→ Toppings

14 - 2 tablespoons toasted pumpkin seeds
15 - 2 tablespoons chopped fresh parsley
16 - 1 teaspoon chili flakes, optional

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and crisp-tender.
04 - While vegetables roast, prepare the grains according to package instructions. Fluff with a fork and keep warm.
05 - Whisk together tahini, lemon juice, maple syrup or honey, garlic, and salt in a small bowl. Gradually add water until the dressing reaches smooth, pourable consistency.
06 - Divide cooked grains among four bowls. Top with roasted vegetables. Drizzle generously with tahini-lemon dressing.
07 - Garnish with pumpkin seeds, parsley, and chili flakes if desired. Serve warm.

# Expert Suggestions:

01 -
  • Roasting transforms these vegetables into something genuinely crave-worthy, not the steamed side dish your younger self might have dreaded.
  • It comes together in under an hour and scales effortlessly from one person to a dinner party.
  • The tahini-lemon dressing pulls everything together with this unexpected bright warmth that keeps you reaching for another bite.
02 -
  • Don't crowd the baking sheet; your vegetables need space or they'll steam instead of roast, and you'll miss that crucial caramelization that makes this whole thing work.
  • The dressing thickens slightly as it sits, so make it a bit looser than you think you want—you can always drizzle more tahini if needed, but you can't take it back.
03 -
  • Cut your vegetables roughly the same size before roasting so everything finishes at the same moment, eliminating the frustration of some pieces being perfectly crisp while others are still firm.
  • Grating the garlic directly into the dressing ensures it distributes evenly rather than creating harsh little pockets of intense flavor.
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