This Roasted Vegetable Herb Stuffing combines hearty whole grain bread with an array of colorful, roasted vegetables, creating a satisfying and flavorful dish perfect for holidays or family meals. The fresh herbs—sage, rosemary, and thyme—infuse the stuffing with classic, comforting flavors, while the roasted vegetables add texture and depth.
For those following a low potassium diet, you can lower potassium by replacing cauliflower and Brussels sprouts with more broccoli, carrots, onions, and celery, making this dish both adaptable and nutritious. Toasted whole grain bread adds a wholesome, nutty base to the dish, while the vegetable broth ties everything together.
Dr. Blake’s Top Tip: Toasting the bread cubes ensures they hold up well to the broth without becoming mushy. For the best results, toss the stuffing halfway through baking to evenly distribute moisture and achieve the perfect balance of crisp and tender textures.
1 whole grain baguette, cut into bite size cubes, about 2 cups
2 tablespoons olive oil
3 carrots, peeled and sliced
2 celery stalks, sliced
1 onion, chopped
1 small head of cauliflower, cut into bite size florets, about 2 cup
1 small head of broccoli, cut into bite size florets, about 2 cup
2 cups Brussels sprouts, trimmed and halved or quartered, depending on size
1 1/2 cups no sodium vegetable broth, divided
3 tablespoons fresh herbs, chopped, we used sage, rosemary and thyme, plus more for garnish
Kosher salt and freshly ground black pepper, to taste
1 Preheat the oven to 400°F. Place the bread on a baking sheet and toast the cubes, about 10 minutes. Remove from the oven, set aside, and reduce oven temperature to 350°F.
2 Using a large saute pan over medium-high heat, heat the olive oil. Add the carrots, celery and onion and sauté for 5 minutes, stirring frequently.
3 Transfer the sauteed vegetables to a large bowl. Add the cauliflower, broccoli, Brussels sprouts, vegetable broth, herbs and croutons, tossing to combine.
4 Place the vegetable stuffing mixture in a large casserole or ceramic baking dish and cover with foil. Bake for 10 minutes and remove the foil. Continue roasting until the vegetables are tender when pierced with a paring knife, about 35 minutes. Remove from the oven and sprinkle with fresh herbs before serving.