Description
Roasted Brussels Sprouts and Cauliflower are an easy and healthy vegetable side dish that the whole family loves to eat.
Ingredients
Scale
- 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.Â
- 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).Â
- An unlined baking sheet is critical to getting crispy edges on the vegetables.Â
- Leftovers should be stored in the refrigerator.Â
- Prep Time: 10 min
- Cook Time: 20 min
- Category: side
- Method: baking
- Cuisine: American