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5.0 from 15 votes

Roasted Brussels Sprouts and Cauliflower

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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).
  2. Add oil and toss well to coat. Add the salt, herbs and black pepper and toss well to coat.
  3. 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.
  4. 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.
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  • 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.
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  • Nutrition is for 1 serve 
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Nutrition Information

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

% 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.