Roasted Brussels Sprouts and Cauliflower
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
110 kcal
-
Course
Side Dish
-
Cuisine
American, gluten-free
Roasted Brussels Sprouts and Cauliflower
Description
The recipe involves chopping brussels sprouts, cauliflower, carrots, and zucchini and coating them evenly with neutral oil, salt, thyme, rosemary, and black pepper. Roasting is done initially covered to steam slightly, then uncovered to brown and tenderize the vegetables. This method promotes caramelization and enhances their natural flavors while maintaining a pleasant bite.
The herbs add an aromatic, earthy layer alongside the roasted vegetables' sweetness and slight crispness. The vegetables are roasted together, allowing their flavors to mingle and providing a visually appealing and nutritious side dish.
This roasted vegetable blend pairs well with a squeeze of lemon, garlic sauce, or gravy for added brightness or richness as desired. It complements a variety of main courses or can be added to grain or protein bowls to increase vegetable intake.
Using a stoneware baking dish allows the vegetables to cook evenly in a single layer. Variations are possible by including additional seasonal vegetables or adding cooked chickpeas for protein. Aroma and seasoning can be adjusted based on preference.
Ingredients
- 1 lb Brussels sprouts
- 1/2 cauliflower chopped into small/medium florets, head
- 3 carrot chopped into 1/2-3/4 inch slices
- 1 zucchini sliced into 1/4 inch slices, small
- 3 tsp neutral cooking oil neutral oil, generic cooking oil
- 3/4 tsp salt , or to taste
- 1 tsp thyme or 1 tbsp fresh, chopped, dried
- 1 tbsp rosemary chopped, fresh
- 1/2 tsp black pepper large flakes if possible, freshly ground
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
- Use a baking dish large enough to keep vegetables in one layer with minimal overlapping for even roasting.
- Ensure vegetable pieces are chopped to similar sizes to promote uniform tenderness.
- Toss vegetables by hand to evenly coat with oil and seasonings before roasting.
- If avoiding oil, substitute with aquafaba or broth for moisture and roasting.
- Adding cooked chickpeas can increase protein content while complementing the roasted vegetables.
- Adjust salt and herbs according to taste after roasting for best flavor balance.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
