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+ servings

Roasted Brussels Sprouts and Cauliflower Recipe

Roasted Brussels Sprouts and Cauliflower, a simple roasted vegetable recipe combining two of your favorite veggies for a delicious side dish. Only 5 ingredients and 40 minutes!
5 star (1 rating)

Ingredients

  • 1 pound brussels sprouts
  • 1 pound cauliflower, about 1 head
  • 2 whole garlic cloves, sliced thin
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper

Instructions 

  • Preheat: 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.

Notes

  • 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.

Nutrition Information

Serving: 1g, Calories: 140kcal, Carbohydrates: 16g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 72mg, Potassium: 782mg, Fiber: 7g, Sugar: 5g, Vitamin A: 855IU, Vitamin C: 151mg, Calcium: 74mg, Iron: 2mg