Roasted Brussels Sprouts and Cauliflower
Roasted Brussels Sprouts and Cauliflower, an easy oven-baked roasted vegetable recipe that uses only 5 ingredients and takes less than 40 minutes. A simple side dish or salad topper!
Love brussels sprouts? Love cauliflower? Us too! In this delicious (and easy!) side dish recipe, you can combine your favorite vegetables by roasting them together.
👉 Here's why you should be tossing brussels sprouts and cauliflower together to roast:
- It's super simple. With only 5 core ingredients and requiring only 35 minutes, making these roasted vegetables couldn't be easier.
- It's tasty. Brussels sprouts and cauliflower take on new delicious flavors when roasted, making them one of our go-to baked vegetable sides.
- It's flexible. Keep it simple with salt and pepper, or spice it up with your own seasoning blends. The possibilities are endless to tailor this recipe to your liking.
Ready to learn how to make roasted brussels sprouts and cauliflower? Let's do it!
🌿 Ingredients you'll need
Making this baked veggie combinations is as easy it gets, but here are a few ingredient recommendations and substitutions.
- Brussels sprouts: When roasted, brussels sprouts have a nutty flavor and crunchy texture. Simply cut the stems off, then cut brussels sprouts into halves or quarters before roasting.
- Cauliflower: A mild-tasting vegetable that absorbs flavor in the best way. When roasted together with brussels sprouts, it's even better!
- Garlic: Flavor up roasted vegetables with sliced garlic cloves.
- Olive oil: Olive oil lends the crunch to roasted vegetables and adds new depths of flavor to the recipe.
- Spices: A sprinkle of salt and pepper takes the flavor of this recipe up a notch. You can add any other seasonings that you like, such as rosemary, parsley, or paprika.
- Recommended tools: This recipe requires just a few tools, including a sheet pan, knife set, and cutting board.
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven + prep vegetables
First, preheat your oven to 400 degrees F (200 C), then get the brussels sprouts and cauliflower ready with a quick wash before cutting them.
To cut brussels sprouts: Remove the stems, then cut the sprouts in half or in quarters. We like to cut large brussels sprouts into smaller pieces for extra crisp when baked.
To cut cauliflower: Cut the stem and leaves from cauliflower, then cut the florets from the head into 1-inch pieces for roasting.
2️⃣ Step Two: Add vegetables to a sheet pan
Once the brussels sprouts and cauliflower are cut, place them on a roasting or sheet pan.
Pour a small amount of olive oil over the vegetables and toss with your hands or a spatula until the oil covers them completely.
Sprinkle sliced garlic, salt, and pepper over the vegetables.
3️⃣ Step Three: Roast vegetables until golden brown
Place the sheet pan in the oven and roast for about 35 minutes until brussels sprouts and cauliflower are tender and browned around the edges.
Halfway through roasting, stir the vegetables to make sure they brown on all sides. We did this when they were about 20 minutes into cooking.
When done, remove the veggies from the oven. If using as a side dish, you can serve them immediately. You can also let them cool and combine with salads and bowls.
❓ Recipe questions + quick tips
Moist heat cooking methods, like steaming and boiling, can make brussels sprouts mushy. Roasting them typically solves this problem, but they can become mushy if you add too much oil. Make sure to drizzle just a small amount of olive oil over the brussels sprouts before you roast them, and they should come out crispy and delicious (not mushy!).
Brussels sprouts should be cut before roasting. Cutting brussels sprouts in half or in quarters before cooking makes them crispier when baked. Cut brussels sprouts cook more quickly and take on richer flavor, and lose their natural bitterness when in high heat.
It is a good idea to wash cauliflower before roasting it to remove dirt and germs. We recommend rinsing it off before cutting it into florets. Once you wash cauliflower, it spoils more quickly, so you should use it right away.
We don't suggest freezing baked cauliflower. The freezing process reduces its flavor and it could become mushy when reheated. Instead of freezing baked cauliflower, you can store it in the refrigerator for 3-4 days and add to other meals.
🌱 Herb + spice combination flavor ideas
Garlic, salt, and pepper is all you need to make this dish burst with flavor. However, you can get creative with herbs and spices for a different take on this foundational dish.
- Rosemary, shallots, and garlic: roasted brussels sprouts and cauliflower taste delicious when combined with thinly sliced shallots and garlic, and a sprinkle of rosemary on top.
- Paprika, onion powder, chili powder, and cumin: add a spicy kick to roasted vegetables with a sprinkle of paprika, onion powder, chili powder and a dash of cumin.
- Parsley, thyme, and tarragon: roast vegetables with some parsley, thyme, and tarragon for a savory flavor.
- Fresh lemon juice: Squeeze a little lemon juice on top of roasted brussels sprouts and cauliflower for a bit of a sweet (and sour!) taste.
- Nutritional yeast: A cheesy-like seasoning that adds a unique savory flavor to vegetables. Your new favorite vegan topping!
🧊 How to store
Roasted brussels sprouts and cauliflower are so delicious, you'll want to eat it all right away! If you have some left over, you can save the veggies until ready to serve. Here's how to store for the best flavor:
- Refrigerator storage: Roasted vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: For the best taste and texture, we don't recommend freezing.
♻️ Sustainable kitchen + cooking tips
Green living is our specialty here at Fork in the Road, so here are some ideas to get the most out of your ingredients.
Make this recipe during brussels sprout and cauliflower season! The planet will thank you for prioritizing in-season produce when you shop. Both brussels sprouts and cauliflower are in season year-round in California. If you're in the US, find out when they are in season near you here.
Don't toss the veggie scraps. At the very least, stalks and stems from the brussels sprouts and cauliflower should go in the compost bin. Use the stem of cauliflower to make pesto like in this broccoli stem pesto recipe, or toss in food scrap vegetable broth.
💚 More roasted brussels sprouts recipes
Can't get enough brussels sprouts? Check out our other simple baked brussels recipes:
- Roasted Carrots and Brussels Sprouts
- Roasted Brussels Sprouts and Broccoli
- Roasted Beets and Brussels Sprouts
- Roasted Brussels Sprouts and Sweet Potatoes
- Baked Brussels Sprouts and Asparagus
- 1 lb (450 g) brussels sprouts
- 1 lb (450 g) cauliflower, about 1 head
- 2 garlic cloves, sliced thin
- 2 tablespoons olive oil
- Pinch of salt and pepper
- Preheat the oven to 400 degrees (200 C)
- Prep vegetables: Wash brussels sprouts and cauliflower. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stem and leaves from cauliflower, then cut the florets from the head into 1-inch pieces for roasting.
- Roast vegetables: Arrange the cauliflower and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.
Amount Per Serving: Calories: 64Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 19mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g