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Roasted Brussels Sprouts and Cauliflower are an easy and healthy vegetable side dish that the whole family will love to eat.
Looking for an easy way to round out a meal or a healthy option to add to the table at dinner? Roasted veggies are the way to go.
The high temperature brings out a natural sweetness. Oven roasting also produces a tender, yet not mushy vegetable. Plus it couldn’t be easier!
Roasted Brussels sprouts and cauliflower are the perfect side to almost any protein, including Slow Cooker Chicken Legs, Oven Pork Chops, and Pot Roast. You can also add these to my shaved Brussels Sprout Salad!
Table of Contents
Why You’ll Love This Recipe
- It is a super easy side dish that goes well with chicken, pork, beef, and more.
- Roasted Brussels sprouts and cauliflower reheat great so they make wonderful leftovers.
- You only need a few simple ingredients to make this tasty side.
- They taste amazing – almost like a vegetable candy.
Recipe Ingredients
- Cauliflower
- Brussels sprouts: these should be fresh
- Olive oil
- Salt and pepper
- Fresh lemon juice: this is optional
See the recipe card below for full information on ingredients and quantities
How to Make Roasted Brussels Sprouts and Cauliflower
- Step #1. Cut the half of the cauliflower florets off of the head and trims the end off of each Brussels sprouts and then cut them in half.
- Step #2. Throw the the veggies, olive oil, and salt and pepper in a large bowl and toss to coat.
- Step #3. Put the vegetables on an unlined baking sheet making sure the cut side of each Brussels sprout is down.
- Step #4. Bake in the oven at 450 degrees 15-20 minutes. Squeeze a little lemon juice over the top when they are done.
Recipe FAQs
The key to super crisp veggies is to roast them in a really hot oven and do not line the pan they are baked in.
You certainly don’t have to. If you only like one or only have one on-hand, this recipe will still work. Just double the amount of the vegetable you do use.
No. This recipe was designed for Brussels sprouts and cauliflower. Other vegetables, like carrots and potatoes, may need shorter or longer cooking times so it won’t work to put them together.
Direct contact with your hot pan is the secret to that golden brown edge on your sprouts. If you line the baking sheet with parchment paper or a silicone mat, you won’t get those delicious crispy edges.
I swear by this enamelware baking sheet. Everything bakes evenly on it, and it cleans up so well! Plus, it’s so pretty you can serve off of it.
Expert Tips
- Look for Brussels sprouts that are about two inches long and are bright green with no dark blemishes.
- You can use another neutral oil for this recipe if you prefer.
- Don’t worry if you don’t have a lemon. It’s great on them but the roasted Brussels sprouts and cauliflower are still good without it, too.
- Store leftovers in the refrigerator and use within three days.
More Vegetable Side Recipes to Consider
Side Dishes and Salads
Easy Creamy Cheesy Potatoes
Vegetable Sides
Glazed Honey Roasted Carrots
Vegetable Sides
19 Fresh Vegetable Recipes For Spring
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Simple Roasted Brussels Sprouts and Cauliflower
Ingredients
- 1/2 head of cauliflower, cut into pieces (about 2 cups)
- 8-10 fresh Brussels sprouts, ends trimmed, halved, and outer leaves removed
- 1 to 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice, optional
Instructions
- 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 baking sheet, flipping the Brussels sprouts over as needed so that the cut side is down.
- Bake in hot oven for 15-20 minutes until you can pierce the Brussels 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.
Notes
- Look for Brussels sprouts that are about two inches long and are bright green with no dark blemishes.
- You can use a bag of pre-cut cauliflower but stay away from cauliflower rice (those pieces are too small for this recipe and will be too mushy).
- An unlined baking sheet is critical to getting crispy edges on the vegetables.
- Leftovers should be stored in the refrigerator.
My family loves this recipe!
I love roasted veggie, but have never tried roasting beets. Do you just slice them up, or do you peel them first?
I love roasted veggie, but have never tried roasting beets. Do you just slice them up, or do you peel them first?