Roastedbrusselssproutsandcauliflower Recipes
ROASTED BRUSSELS SPROUTS & CAULIFLOWER
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
Time 45m
Yield 12 servings.
Number Of Ingredients 10
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, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
SIMPLE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
Roasted Brussels Sprouts and Cauliflower is one of our all-time favorite healthy vegetable side dishes that the whole family loves to eat.
Provided by Melissa Griffiths - Bless this Mess
Categories side
Time 30m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 73 calories, Sugar 2.9 g, Sodium 41 mg, Fat 3.9 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 3.6 g, Protein 3.3 g, Cholesterol 0 mg
ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
My wife brought this recipe home from work. Apparently it's off of the internet. But it is also delicious.
Provided by Maryland Jim
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Coat Brussels sprouts and cauliflower with olive oil, salt and pepper. Spread the vegetables on a large baking pan coasted with cooking spray.
- Bake vegetables for 30 minutes, stirring occasionally, until the vegetables are tender.
- Serve immediately.
Nutrition Facts : Calories 147.9, Fat 7.9, SaturatedFat 1.2, Sodium 140.7, Carbohydrate 17.4, Fiber 6.6, Sugar 5, Protein 6.4
ROASTED CAULIFLOWER & BRUSSELS SPROUTS WITH BACON
This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans., Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.
Nutrition Facts : Calories 192 calories, Fat 13g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
ROASTED BRUSSELS SPROUTS AND CAULIFLOWER
Everything is better with bacon and this dish is no exception. We love the added sweetness and tang from the fig balsamic vinegar. The Brussels sprouts and the cauliflower are cooked perfectly. This will be great served as a side dish at any dinner, especially during the holidays.
Provided by Dee Tourville
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 1. Set oven to 350. Toss veggies with the oil and salt and pepper to coat well.
- 2. Cook 20 to 25 mins till done. Meanwhile fry your bacon, drain, cool, and crumble.
- 3. Toss crumbled bacon in with cooked veggies. Toss with balsamic vinegar.
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ROASTED BRUSSELS SPROUTS AND CAULIFLOWER - VEGAN RICHA
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5/5 (5)Total Time 45 minsCategory SideCalories 110 per serving
- Preheat the oven to 425 deg F ( 220 C). Chop the veggies and add to a bowl. (You can add more seasonal veggies such as sweet potatoes, butternut, fennel, kohlrabi etc. Add more salt, herbs, garlic, pepper depending on volume).
- Transfer to a stoneware baking dish. Cover the dish with parchment and bake for 15 mins, Then remove parchment, move the veggies around and continue to bake for 20 to 25 mins or until the veggies are roasted and tender to preference.
- Remove from the oven. Taste and adjust salt by sprinkling some more if needed. Add some more black pepper. Serve immediately with lemon juice, or this garlic sauce or this gravy. or as a side, or add to bowls.
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