INGREDIENTS
- 1 large head cauliflower, stemmed and cut into small florets
- 1 lb broccoli, cut into bite-sized florets
- 1 lb brussels sprouts, trimmed and halved
- 3 tbsp extra-virgin olive oil
- 1/2 tsp chicken boullion seasoning
- 1 tsp ground black pepper
- 1 tbsp diced garlic
- 1 tbsp onion powder
- 1 tsp garlic powder
- 2 tbsp salted butter
DIRECTIONS
- 1.Preheat the oven to broil mode.
- 2.Line a baking pans with parchment paper.
- 3.Combine cleaned cauliflower, broccoli, and brussels sprouts in a large bowl. Add olive oil, 1 tbsp at a time, mixing the vegetables to spread evenly. Add chicken bouillion seasoning, diced garlic, onion powder, garlic powder and black pepper. Mix well.
- 4.Spread vegetables evenly onto the prepared baking pans, allowing space for them to crisp.
- 5.Roast in the oven until notably browned and crispy to the touch for 8 to 10 minutes. For a more crunchy exterior, bake for an additional 2 minutes. Be careful not to burn vegetables.
- 6.Remove roasted vegetable from the oven and melt 2 tbsp on top before serving.