Lets Do Green

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Lets Do Green

This makes a great topping for a Salad
Course Side Dish
Cuisine American


  • 1 Small Head Romanesco Green Cauliflower cut into bit sized pieces
  • 1 + 1/2 lbs Fresh Baby Artichokes cleaned + trimmed if you are not familiar with this process please google it, or use canned artichoke hearts
  • 3 cups Green Cabbage outer leafs in big chunks
  • 3 Cups Brussel sprouts washed + cut in half
  • ½ lbs Broccolini cleaned + cut in half
  • ½ lbs Asparagus cut bottom 1/2 inch off and discard peel the next inch and then cut in half.
  • ½ cup Olive oil
  • S + P
  • 1 lbs Fava Bean Pods = 1/2 cup shelled beans Blanch beans then peel skin off. Frozen peas can be substituted


  • Preheat oven 425°
  • Mix first 4 ingredients with most of the olive oil, S + P. In a separate bowl toss the Broccolini + Asparagus with remaining oil, S + P. Spread out first mixture on 2 half sheet pans. Giving them plenty of room to be able to brown off nicely. Roast 20 minutes, Stir in Broccolini + Asparagus and roast an additional 15 minutes. Remove from oven and add Fava beans or defrosted frozen peas ( frozen peas are already blanched and don’t need additional cooking).
Keyword vegetarian