• 3 cups of broccoli florets
  • 3 cups of cauliflower florets
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt (or coarse sea salt)

A St. Patrick’s Day dish that is actually good for you
Tales of the Dinner Belle
By Brenda Stanley
When March rolls around, it seems we are all tired of winter and ready to celebrate the return of spring. It is also time for the St. Patrick’s Day celebrations with green beer, corned beef, and lots of indulgent treats. My roasted broccoli and cauliflower will be a colorful and fitting addition to your table, but will also give you a dish that is tasty and incredibly healthy. Tossed in olive oil and kosher salt, this recipe is one I make often. I love the crispy, saltiness of the broccoli and the mellow flavor of the cauliflower. It is so tasty, you’ll need the luck of the Irish or it will be gone in a flash. This is the perfect dish to serve along with your usual Irish dishes, but something you won’t be sorry you overindulged in when you wake up the next morning.
Belle’s Roasted Green and White
3 cups of broccoli florets
3 cups of cauliflower florets
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt (or coarse sea salt)
Place the broccoli and cauliflower in a large bowl. Drizzle the oil over top and then toss to coat. Sprinkle with the salt and toss again. Spread the broccoli and cauliflower onto a rimmed baking sheet. Bake at 400 degrees for about 15-20 minutes of until veggies begin to brown.