ROASTED CAULIFLOWER AND BRUSSELS SPROUTS RECIPES

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ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP



Roasted Brussels Sprouts and Cauliflower Soup image

Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

canola cooking spray
16 oz cauliflower florets
16 oz brussels sprouts (halved)
2 tbsp olive oil
1 teaspoon butter (or more oil for DF, W30, V)
1/2 cup chopped shallots
3 1/2 cups vegetable broth
3/4 teaspoon kosher salt
black pepper (to taste)

Steps:

  • Preheat oven to 450F.
  • Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
  • Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
  • Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
  • Transfer the rest to the pot and simmer 2 minutes.
  • Transfer in two batches to the blender and blend until smooth.
  • Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

Nutrition Facts : ServingSize 1 cup + topping, Calories 173 kcal, CarbohydrateContent 22 g, ProteinContent 6.5 g, FatContent 8 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 393 mg, FiberContent 8 g, SugarContent 4 g

ROASTED BRUSSELS SPROUTS & CAULIFLOWER RECIPE: HOW TO MA…



Roasted Brussels Sprouts & Cauliflower Recipe: How to Ma… image

My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. — Patricia Hudson, Riverview, Florida

Provided by Taste of Home

Categories     Side Dishes

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 10

8 bacon strips, chopped
6 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 cups Brussels sprouts, halved
4 cups fresh cauliflowerets
1/4 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

Nutrition Facts : Calories 137 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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