1 head Cauliflower 6-7″ diameter, washed and cut into 2″ pieces
8-10 Fresh Brussels Sprouts, washed and cut in half
1 Fennel bulb, washed, outer layer removed, cut into 2″ slices
2 T. Extra Virgin Olive Oil
Salt and Pepper to your taste
4 Celery stalks, cut into 1/2″ slices
1 small yellow Onion cut into 1/2″ dice
1T. dried Rosemary
1T. dried Sage
2 t. ground Thyme
1/2 c. chicken or vegetable broth
Preheat over to 425 degrees. Line a large baking sheet with parchment paper or spray with vegetable oil spray, set aside.
Add vegetables to a large bowl , drizzle with olive oil, and sprinkle with salt and pepper.
Roast vegetables until nicely browned about 20-25 minutes. You can toss halfway through roasting if you like. Watch vegetables closely being careful not to
Meanwhile, as vegetables roast, spray a saute pan with vegetable oil and place over medium-high heat. Add chopped celery and onion, saute (stirring constantly) until onions are translucent but not browned. If mixture becomes too dry, add a bit more vegetable oil spray and reduce heat. Sprinkle
celery-onion mixture with salt and pepper, rosemary, sage, and thyme. You can add or reduce the amount of these herbs according to your taste. When onions are translucent remove pan from heat and set aside.
Lightly spray a casserole dish with vegetable oil. Add roasted vegetables to the celery-onion mixture and stir to combine. Pour the chicken broth over vegetables and bake for 20-25 minutes to heat through. I have also put this all in the crockpot to keep warm.