We are all familiar with roast potatoes, pumpkin and kumara which are the usual accompaniments for roast meat, but the addition of one or all of these winter vegetables will take your roasts to the next level this season.

Roasting gives these cruciferous vegetables a very different flavour and can even make them a favourite with reluctant eaters. In this recipe you will learn how to make gluten free cruciferous roasties from cauliflower, cabbage (red & green) and brussels sprouts.

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