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Roasted Cauliflower and Brussels Sprouts

Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com

Roasted cauliflower and Brussels sprouts is one of the simplest and most delicious ways to enjoy these vegetables. I know, I’m one of those weird people who really loves vegetables and doesn’t see it as a chore to order a salad or make a vegetable side dish. “Enjoy” is a stretch for many people. But if you can’t stomach another side of raw cauliflower with Ranch dressing or plain, steamed Brussels sprouts, roasted cauliflower and Brussels sprouts is a great, easy alternative.

The way I prepare roasted cauliflower and Brussels sprouts is so simple it barely qualifies as a recipe. Despite the very basic nature of this vegetable dish, I’m sharing it here for a few reasons.

  1. This is a healthy side dish that I make for myself and others on a regular basis. It’s not a crazy, complicated recipe I invented just for the blog.
  2. I know that every day someone is just getting into cooking and needs tips on the basics. Having easy recipes with staple ingredients makes cooking straightforward and stress-free.
  3. My home cooking routine revolves around simple, healthy food. I click away from so many recipes that are way too complex, contain multiple ingredients I don’t keep on hand, and/or aren’t actually healthy (just because a dessert contains coconut oil and honey doesn’t mean it’s healthy, sorry).
  4. This recipe concept is so versatile. Once you’re comfortable making roasted cauliflower and Brussels sprouts, you’ll be able to customize this concept with numerous vegetable combinations.

Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com

If you’re not crazy about Brussels sprouts, I encourage you to give roasted Brussels sprouts a try. Plain, steamed Brussels sprouts are depressing. Lightly toasted Brussel sprouts in a salad can be good but have a very strong flavor. Again, not a selling point if you don’t love Brussels sprouts. Roasted Brussels sprouts with simple ingredients strike a nice flavor balance.

Pre-heat the oven to 375 degrees F. Wash and chop your cauliflower and Brussels sprouts into bite-sized pieces.

Place the vegetables in a medium mixing bowl. Toss them with olive oil, garlic, salt, and pepper.

Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com

Arrange the vegetables on a baking sheet in a single layer.

Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com

Bake for 10-12 minutes. Toss gently, then bake for another 10-12 minutes or until cooked through and slightly crispy.

Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com

Serve immediately alongside pork chops, grilled chicken breasts, pan-fried tilapia, or another entree of your choosing. I actually have my roasted cauliflower and Brussels sprouts paired with butternut squash macaroni and cheese here (recipe still in progress). This food pairing is a perfect example of a typical weekday lunch for me. If you want to include a protein, add a little deli meat or some leftover chicken on the side.

Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com

Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com

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Roasted Cauliflower and Brussels Sprouts Yum
Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com
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Course Side Dish
Prep Time 10-15 minutes
Cook Time 20-25 minutes
Servings
4 servings
Ingredients
  • 1 head cauliflower
  • 2 dozen Brussels sprouts
  • 3 tablespoons extra virgin olive oil or enough to coat the vegetables
  • 1 clove garlic chopped
  • freshly ground salt and pepper to taste
Course Side Dish
Prep Time 10-15 minutes
Cook Time 20-25 minutes
Servings
4 servings
Ingredients
  • 1 head cauliflower
  • 2 dozen Brussels sprouts
  • 3 tablespoons extra virgin olive oil or enough to coat the vegetables
  • 1 clove garlic chopped
  • freshly ground salt and pepper to taste
Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat the oven to 375 degrees F.
  2. Wash the vegetables. Chop them into bite-sized pieces.
  3. Place the vegetables in a medium mixing bowl. Toss them with the olive oil, chopped garlic, and freshly-ground salt and pepper.
  4. Arrange the vegetables in a single layer on a baking sheet.
  5. Bake for 10-12 minutes. Toss the vegetables. Then bake for another 10-12 minutes or until the vegetables are cooked through and slightly crispy.
  6. Serve immediately.
Recipe Notes

You can easily double or even triple this recipe. The vegetable quantities in this recipe fit on one standard baking sheet. If you fill a second baking sheet, put one sheet on each oven rack and rotate them when you toss the vegetables.

Store any leftover vegetables in an air-tight container in the refrigerator. They will keep up to one week.

Recipe URL: http://www.roseclearfield.com/recipe/roasted-cauliflower-and-brussels-sprouts

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A few more roasted vegetable combinations to try:

  • Mushrooms, onions, and green pepper
  • Asparagus and tomatoes
  • Broccoli and cauliflower
  • Green beans, zucchini, and squash

This roasting technique also works perfectly for butternut squash, potatoes, and sweet potatoes. Please note: you may need to adjust the baking time slightly depending on the specific vegetable combination and the size of the vegetable pieces. Start conservatively at 7-8 minutes, then determine how much more time they need after you toss them.

Roasted Cauliflower and Brussels Sprouts | http://www.roseclearfield.com

Roasted Cauliflower and Brussels Sprouts...simple, healthy, and delicious! | http://www.roseclearfield.com
Roasted Cauliflower and Brussels Sprouts...simple, healthy, and delicious! | http://www.roseclearfield.com

Did you make the roasted cauliflower and Brussels sprouts?

Take a photo and tag it #RoseClearfield on Twitter or Instagram, send me a snap on Snapchat (randomcreative), or post a photo to my Facebook page, and I’ll check it out. If you love this recipe, take a second to share it on Pinterest or Yummly (with the little button that says Yum). Thanks!

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Tropical Green Smoothie With Pineapple, Mango, and Coconut

Homemade White Bean Cannellini Hummus | http://www.roseclearfield.com

Homemade White Bean Cannellini Hummus Dip

P. F. Chang's Inspired Chicken Lettuce Wraps | http://www.roseclearfield.com

P.F. Chang’s Inspired Chicken Lettuce Wraps

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{ 3 comments… add one }
  • Ryan February 22, 2017, 8:41 am

    Sounds yummy! I’m always looking for recipes that use in season veggies

  • Chrissie Stern February 22, 2017, 3:31 pm

    I Love roasted brussels sprouts! Trying this one for sure!

  • Natasha February 23, 2017, 12:31 am

    Looks delicious! We love pan roasting broccoli, but we also roast brussels sprouts in the oven. I haven’t combined them with cauliflower, though (actually, I almost never get cauliflower!). We’ll have to try this one!

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