ROASTED BROCCOLI CAULIFLOWER BRUSSEL SPROUTS RECIPES

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OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI | ALLRECIPES



Oven-Roasted Cauliflower, Brussels, and Broccoli | Allrecipes image

There is nothing worse than bland, boiled, and disrespected broccoli. How about its cousin, cauliflower? Let's go a step further and, whether you love or hate them, invite Brussels sprouts to join the party! Together, treated like royalty, this trifecta will wow your taste buds and have you praying to the Cruciferous Kingdom every waking hour.

Provided by Alex Apgar

Categories     Side Dish    Vegetables    Roasted Vegetable Recipes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 10 servings

Number Of Ingredients 6

1 large head cauliflower, stemmed and cut into small florets
1 pound broccoli, cut into bite-sized florets
1 pound Brussels sprouts, trimmed and halved
3 tablespoons extra-virgin olive oil
1 tablespoon salt
2 teaspoons freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
  • Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
  • Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
  • Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
  • Remove from the oven and allow to rest 2 to 3 minutes before serving.

Nutrition Facts : Calories 93.5 calories, CarbohydrateContent 11.8 g, FatContent 4.5 g, FiberContent 5.1 g, ProteinContent 4.5 g, SaturatedFatContent 0.6 g, SodiumContent 749.4 mg, SugarContent 3.8 g

ROASTED BROCCOLI AND BRUSSEL SPROUTS RECIPE - FOOD.COM



Roasted Broccoli and Brussel Sprouts Recipe - Food.com image

The vegetables get so nutty and caramelized and the lemony vinegarette makes it fresh and delicious. It is great hot, warm, or even cold. Great tossed with a hearty green like spinach, arugula or watercress.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs broccoli florets
1 lb Brussels sprout
3 garlic cloves, minced
4 tablespoons olive oil, divided
salt and pepper
1 tablespoon honey
2 teaspoons Dijon mustard
1 lemon, juice and zest
1 pinch cayenne
salt and pepper
1/4-1/2 cup parmesan cheese (optional)

Steps:

  • Preheat oven to 425 degrees. Wash veggies and **DRY THOUROUGHLY**. You want them to be bone dry, or they will not caramelize. They will steam.
  • Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. I like to have as many flat sides as possible so they get as caramelized as can be. Remove the core end of the brussels sprouts and slice them in half.
  • Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
  • Roast in the oven for 20-30 minutes depending on how crisp you like them. Stir halfway through cooking time. Remove from oven and allow to cool slightly.
  • Whisk together the remaining 2 T oil, honey, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
  • Toss with the veggies and cheese if using. Serve immediately or allow to come to room temperature.

Nutrition Facts : Calories 249.3, FatContent 15, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 114.7, CarbohydrateContent 26.6, FiberContent 3.5, SugarContent 6.7, ProteinContent 10.1

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