Roasted Cauliflower and Brussels Sprouts

Drop these veggies in aromatic oil the day before you plant to cook for maximum flavor

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

These roasted cauliflower and Brussels sprouts 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.


More Related Recipes to Try Next:
Spicy Fennel-Tomato Chutney Bruschetta
Warm Brussels Sprouts and Fennel Vichyssoise
Roasted Pumpkin Slices over Spicy Broccoli Slaw

Roasted Cauliflower and Brussels Sprouts



  • 1 medium cauliflower, quartered, cored and cut into 1-inch florets
  • 2 cups (1 pint) Brussels sprouts, halved lengthwise
  • 3 Tbs. olive oil
  • 3 large cloves garlic, sliced as thin as possible
  • 1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried, crumbled
  • 1/2 tsp. freshly ground pepper
  • 3/4 tsp. coarse salt


  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
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 216 mg
  • Sugar Content 0 g