Roasting vegetables turns them into vegetable candy. I’m not even kidding. The high temperature brings out a natural sweetness. Oven roasting also produces a tender, yet non-mushy vegetable! It’s super simple and so tasty. Try it today!
Simple Roasted Brussel Sprouts and Cauliflower
Printable Recipe
Serves 4
1/2 head of cauliflower, cut into pieces
8-10 fresh brussel sprouts, halved, ends trimmed and outer leaves removed
A scant 1/4 cup extra virgin olive oil
Salt and Pepper
1/4 lemon
Preheat the oven to 450 degrees. In a large bowl add the veggies and drizzle the olive oil over the top. Sprinkle on salt and pepper. Toss to coat. Spread the veggies out on a parchment line baking sheet. Bake in hot oven for 15-18 minutes until you can pierce the brussel spouts with a fork. When they come out of the oven squeeze the lemon over the top. Serve right away with more salt and pepper to taste.
I love roasted veggie, but have never tried roasting beets. Do you just slice them up, or do you peel them first?
I peel mine! The outside is pretty tough. Other than that, it’s just the same. They are so so sweet when roasted!