Roasted Brussels Sprouts and Cauliflower

Name: Roasted Brussels Sprouts and Cauliflower
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 lb Brussels sprouts; 1/2 head of cauliflower; 3 carrots; 1 small zucchini; 3 tsp oil; 3/4 tsp salt; 1 tsp dried thyme; 1 tbsp fresh Rosemary; 1/2 tsp freshly ground black pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
110 kcal
Course
Side Dish
Cuisine
American, gluten-free

Roasted Brussels Sprouts and Cauliflower

Danielle Hudson

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Roasted Brussels Sprouts and Cauliflower with fresh herbs, black pepper. Roasted Veggies Bowl with rosemary, thyme, garlic, black pepper. Vegan Glutenfree Nutfree Soyfree Recipe

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Ingredients

Servings

1 lb Brussels sprouts
1/2 head of cauliflower , chopped into small/medium florets
3 carrots , chopped into 1/2-3/4 inch slices
1 small zucchini , sliced into 1/4 inch slices
3 tsp oil , neutral oil
3/4 tsp salt , or to taste
1 tsp dried thyme or 1 tbsp fresh, chopped
1 tbsp fresh Rosemary chopped
1/2 tsp freshly ground black pepper , large flakes if possible

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Instructions

Preheat the oven to 425 deg F ( 220 C). Chop the veggies and add to a bowl. (You can add more seasonal veggies such as sweet potatoes, butternut, fennel, kohlrabi etc. Add more salt, herbs, garlic, pepper depending on volume).
Add oil and toss well to coat. Add the salt, herbs and black pepper and toss well to coat.
Transfer to a stoneware baking dish. Cover the dish with parchment and bake for 15 mins, Then remove parchment, move the veggies around and continue to bake for 20 to 25 mins or until the veggies are roasted and tender to preference.
Remove from the oven. Taste and adjust salt by sprinkling some more if needed. Add some more black pepper. Serve immediately with lemon juice, or this garlic sauce or this gravy. or as a side, or add to bowls.

Notes

Tips: Use a stoneware dish which can accommodate the veggies in one layer without too much overlapping.
Chop the veggies so that they are not overly large or overly small/thin compared to the other vegetables.
Use your hands to rub in the oil on the veggies for even coating
Use parchment or another baking sheet that almost fits the baking dish to cover.
Also see first paragraph of the post for tips and the explanation.
Oil-free: Use aquafaba(chickpea water) or broth instead of oil.
Variation: Add a cup of cooked chickpeas with the veggies to the dish for added protein.
Nutrition is for 1 serve

Nutrition Information

Show Details

Calories 110kcal (6%) Carbohydrates 17g (6%) Protein 5g (10%) Fat 4g (6%) Sodium 501mg (21%) Potassium 755mg (22%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 8595IU (172%) Vitamin C 114.3mg (127%) Calcium 78mg (8%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 110 kcal

% Daily Value*

Calories	110kcal	6%
Carbohydrates	17g	6%
Protein	5g	10%
Fat	4g	6%
Sodium	501mg	21%
Potassium	755mg	16%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	8595IU	172%
Vitamin C	114.3mg	127%
Calcium	78mg	8%
Iron	2.3mg	13%