Oven Roasted Cauliflower Brussels And Broccoli Recipes

ROASTED BROCCOLI & CAULIFLOWER

Steps:

• Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

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.

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 BROCCOLI AND BRUSSEL SPROUTS

Steps:

• Preheat oven to 425 degrees. Wash veggies and **DRY THOUROUGHLY**. You want them to be bone dry, or they will not caramelize. They will steam.
• Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. I like to have as many flat sides as possible so they get as caramelized as can be. Remove the core end of the brussels sprouts and slice them in half.
• Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
• Roast in the oven for 20-30 minutes depending on how crisp you like them. Stir halfway through cooking time. Remove from oven and allow to cool slightly.
• Whisk together the remaining 2 T oil, honey, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
• Toss with the veggies and cheese if using. Serve immediately or allow to come to room temperature.