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Roasted Cauliflower and Brussels Sprouts

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Servings: 4 servings


  • 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.


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: https://www.roseclearfield.com/roasted-cauliflower-and-brussels-sprouts