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Home | Appetizers | Roasted Cauliflower and Brussels Sprouts

Roasted Cauliflower and Brussels Sprouts

With roasted cauliflower and brussel sprouts recipe, a healthy side dish has never been easier!
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Roasted Cauliflower and Brussel Sprouts

“Here’s an unbeatable recipe for an amazing salad of deliciously soft oven-baked cauliflower.”


Haya Lalunk

Original Recipe Author

While the general consensus is that cauliflower is a pretty well-loved versatile vegetable, Brussels sprouts have significantly fewer fans. The latter has an earthy flavor with hints of bitterness, depending on how they’re cooked.

However, the secret to making a dish that’s irresistible to any kind of palate is knowing how to prepare roasted cauliflower and brussel sprouts correctly. 

Roasting cauliflower and adding it to Brussels sprouts brings out the natural sweetness of these vegetables and makes up for a perfect salad combination.

Related: Raw Cauliflower Salad Recipe

Roasted Cauliflower and Brussel Sprouts
Table of Contents[Hide][Show]
  • Is it better to boil Brussel sprouts before roasting?:
  • Roasted Cauliflower and Brussels Sprouts
  • your time to shine:+−
    • Oh, and we almost forgot!

Is it better to boil Brussel sprouts before roasting?:

  • It’s an extremely high-nutrient, not to mention delicious, side dish option that takes minutes to make!
  • You can tweak the recipe and make roasted cauliflower and brussel sprouts your own by changing up the type of oil you use or adding your favorite spices and salad toppings.
  • This recipe is great as a side dish but can also be used as a salad topper or an easy healthy snack.
  • Bottom line: This recipe is a fast, healthy filling and 100% guaranteed to make you say yum!
Roasted Cauliflower and Brussel Sprouts

Roasted Cauliflower and Brussels Sprouts

With roasted cauliflower and brussel sprouts recipe, a healthy side dish has never been easier!
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Preparation Time: 50 minutes mins
Course: Appetizer, Lunch, Side Dish
Cuisine: Mediterranean

Ingredients

Ingredients of roasted cauliflower and brussel sprouts

  • 1 bag frozen cauliflower florets (thawed and strained (if it’s frozen, there’s no need to pre-cook, only defrost))
  • 2 cups Brussels sprouts (halved lengthwise)
  • A bushel of chopped parsley
  • 2 oz. toasted almonds (50 g)
  • Prepared tahini
  • Natural date syrup
  • Olive oil
  • Salt (to taste)
  • Pepper (to taste)
  • Oregano (to taste)
  • Crushed chili (to taste)

Instructions

roasted cauliflower and brussel sprouts Instruction

  • Preheat the oven to 400°F (200°C).
  • Grab a baking pan big enough for your pre-cooked, defrosted, and strained cauliflowers.
  • Lay out the cauliflowers and the Brussels Sprouts onto the pan.
  • Lightly drizzle with olive oil.
  • Season well with salt, pepper, crushed chili, and oregano.
  • Pop the tray into the oven and convection bake.
  • Once they turn golden, remove them from the oven and let them cool.
  • Place the cooled roasted cauliflowers and Brussels Sprouts in a bowl.
  • Top with parsley, toasted almonds, tahini, and natural date syrup. This is where you can improvise and make this recipe yours by adding your favorite toppings to add or alter the flavor.
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook

your time to shine:

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Oh, and we almost forgot!

This Roasted Cauliflower and Brussels Sprouts is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!


Category: Appetizers, Lunch, Salads, VegiTag: brussel sprout and cauliflower soup, brussel sprouts and cauliflower, Brussels Sprouts, Cauliflower, Haya Lalunk, roast cauliflower and brussel sprouts, Roasted Cauliflower, roasted cauliflower and brussel sprouts, roasted cauliflower and brussels sprouts, simple recipe
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