Simple Roasted Brussels Sprouts And Cauliflower Recipes

SICILIAN ROASTED CAULIFLOWER & BRUSSELS SPROUTS

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down.
• Trim the outer leaves and base from the cauliflower, then cut into small florets.
• Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves.
• Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside.
• Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads, then pour over 2 tablespoons each of the olive and garlic oils. Season well and mix together gently.
• Roast for 25 to 30 minutes, until the florets and sprouts are tender and starting to caramelise. You may find that the loose sprout leaves start to really crisp up; don't be alarmed, it adds a lovely smoky element to the overall flavour.
• Transfer the roasted cauliflower and sprouts to a serving bowl and add the pine nuts and raisins. Season to taste, then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve.

SIMPLE ROASTED BRUSSELS SPROUTS AND CAULIFLOWER

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.

ROASTED CAULIFLOWER & BRUSSELS SPROUTS WITH BACON

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.

ROASTED BRUSSELS SPROUTS & CAULIFLOWER

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.

ROASTED BRUSSELS SPROUTS WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan.
• Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.

OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
• Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
• Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
• Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
• Remove from the oven and allow to rest 2 to 3 minutes before serving.