Roasted Cauliflower and Brussels Sprouts Recipe | Vegetarian Times Skip to main content

Roasted Cauliflower and Brussels Sprouts

These roasted vegetables are enhanced with a fragrant mixture of rosemary, garlic and olive oil–start them a day ahead so they can absorb the full flavor of the marinade. This dish is great served hot or at room temperature.

Ingredients: 

Ingredients: 

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1 medium cauliflower, quartered, cored and cut into 1-inch florets
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2 cups (1 pint) Brussels sprouts, halved lengthwise
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3 Tbs. olive oil
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3 large cloves garlic, sliced as thin as possible
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1 ½ tsp. chopped fresh rosemary or ½ tsp. dried, crumbled
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½ tsp. freshly ground pepper
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¾ tsp. coarse salt

Instructions: 

  1. In large bowl, combine cauliflower and Brussels sprouts. Drizzle oil on top. Add garlic, rosemary and pepper and toss well. Cover tightly and refrigerate overnight.
  2. Preheat oven to 450°F. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15 to 20 minutes. Serve hot or at room temperature.

Nutrition Information: 

Calories: 
72
Protein: 
2 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
5 g
Cholesterol: 
mg
Sodium: 
216 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
8 servings

Comments on this Recipe

broccolit cauliflower add peppers recipe

I've been making this recipe for years. It has become a family favorite for our Thanksgiving dinner. It is just as delicious hot or at room temperature.

Add radicchio pistachios currants and purple broccoli

Ok

Add pecans