Roasted Cauliflower Sprouts & Heirloom Carrots with Balsamic Onions

Bi-Rite Market


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This is such a great side for your turkey, ham, brisket, or as a focal point for your plant-based guests. Cauliflower sprouts and carrots are roasted until slightly caramelized and then mixed with balsamic onions and sage. -Sam M

Serves 4 to 6 
32 oz

Cauliflower sprouts, carrots, red onion, vegetable broth (water, carrot, celery, green cabbage, fennel, yellow onion, garlic, parsley, olive oil, tomato), rice bran oil, balsamic vinegar, sage, thyme, parsley, salt, pepper

Vegan & Made Without Gluten

  • Oven: Remove from refrigerator 1 hour before heating to allow to come to room temperature. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or you can transfer the vegetables to your own oven-safe ceramic casserole dish. Reheat in a 325°F oven until hot, roughly 25-35 minutes for 2-3 servings, 35-45 minutes for 4-6 servings.

  • Microwave: Remove the plastic lid and heat on high for 3-5 minutes for 2-3 servings, 4-6 minutes for 4-6 servings, or until heated through. Stop and stir every 60 seconds to ensure even heating.