Bless This Mess › Recipes › Side Dishes and Salads › Vegetable Sides
By Melissa
on Jan 16, 2019, Updated Jan 25, 2020
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This Roasted Brussels Sprouts and Cauliflower recipe is one of our all-time favorite healthy vegetable side dishes that the whole family loves to eat.
Roasting vegetables turns them into vegetable candy. I’m not even kidding; this is the secret way to cook vegetables that will have even your kids begging for more. The hightemperaturebrings out anaturalsweetness. Oven roasting also produces a tender, yetnon-mushyvegetable, plus it couldn’t be easier. A little oil, salt and pepper, and fresh lemon are all that you need to turn a simple vegetable into the star of the meal.
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. Not a fan of either Brussels sprouts or cauliflower? I’m here to convert you to both and this cooking method is the key. I can’t wait for you to try it.
Tips and Tricks for Making Roasted Brussels Sprouts and Cauliflower
- Look for Brussels sprouts that are about two inches long and are bright green with no dark blemishes.
- Feel free to use another neutral oil for this recipe if you prefer.
- If you don’t have the lemon, don’t stress it. It’s great on it but they’re good without it, too.
- I swear by this enamel baking sheet. Bakes up evenly and cleans up so well! So pretty you can serve off of it.
How do you make crispy Brussels sprouts?
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. I repeat – don’t line your pan with anything if you are after that golden crust that comes from roasting. Direct contact with your hot pan is the secret to that golden brown edge on your vegetables.
What can I make for dinner with cauliflower and Brussels sprouts?
- Garlic and Herb Whole Chicken in the Crock Pot
- 5 Ingredient Slow Cooker Chicken Legs
- The BEST Baked Chicken Breast
- Slow Cooker Pork Tenderloin and Potatoes
- The Perfect Steakhouse Baked Potato
- Super Simple No-Knead Bread
Pick a simple protein I have listed, add the veggies, and top it off with a carb like a perfect baked potato or some easy no-knead bread and you have the makings of one delicious meal!
Simple Roasted Brussels Sprouts and Cauliflower
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5 from 1 review
- Author: Melissa Griffiths - Bless this Mess
- Total Time: 30 minutes
- Yield: Serves 4
Description
Roasted Brussels Sprouts and Cauliflower is one of our all-time favorite healthy vegetable side dishes that the whole family loves to eat.
- 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 Brusselsspouts with a fork.
- When they come out of the oven, squeezethe 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.
- Feel free to use another neutral oil for this recipe if you prefer.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: side
- Method: baking
- Cuisine: American
Love this simple Roasted Brussels Sprouts and Cauliflower recipe? You might also like these recipes:
- Fall Salad with Maple Candied Pecans, Bacon, Apples, and Shaved Brussels Sprouts
- Simple Maple Roasted Butternut Squash
- Simple Roasted Beets
- Easy Roasted Chickpeas
Some of the simple recipes are just the best, aren’t they? This is one that you’ll make over and over again and never tire of. Enjoy from my kitchen to yours.
This recipes is an oldie but goodie and was originally published in 2012 and has been updated, rephotographed, and republished in January 2019.
About Melissa
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