Roasted cauliflower and Brussels sprouts is one of the simplest and most delicious ways to enjoy this vegetable pairing
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.
- 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.
- 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.
- 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).
- 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.
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 400 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.
Arrange the vegetables on a baking sheet in a single layer.
Bake for 10-12 minutes. Toss gently, then bake for another 10-12 minutes or until cooked through and slightly crispy.
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
- 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
- Pre-heat the oven to 400 degrees F.
- Wash the vegetables. Chop them into bite-sized pieces.
- Place the vegetables in a medium mixing bowl. Toss them with the olive oil, chopped garlic, and freshly-ground salt and pepper.
- Arrange the vegetables in a single layer on a baking sheet.
- 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.
- Serve immediately.
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.
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