CHEESY ROASTED BRUSSEL SPROUTS AND CAULIFLOWER
These cheesy roasted Brussel sprouts with cauliflower are so easy to make and taste great. Crispy roasted vegetables with a creamy homemade cheese sauce!
Provided by Bake.Eat.Repeat.
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Toss the Brussels sprouts, cauliflower, olive oil, salt, and garlic together until the vegetables are evenly coated.
- Spread them on a rimmed baking sheet, and roast for 15-18 minutes, or until they are fork tender.
- While the vegetables are roasting, make the cheese sauce.
- In a medium saucepan over medium heat, melt the butter.
- Add the flour and cook, stirring, for about a minute until the flour is browned.
- Slowly add the milk, whisking constantly so the sauce is smooth.
- Whisk in the pepper and dry mustard, and bring the sauce to a simmer. It should be steaming with small bubbles along the edges, and starting to thicken.
- Lower the heat to medium low and slowly whisk in 1 cup of the cheese, continuing to stir until it is completely melted.
- Reduce the heat to low and keep the sauce warm until the vegetables are finished roasting.
- Remove the vegetables from the oven and transfer them to a large casserole dish, or a 9x13 inch baking dish. (They will just fit in a 9x13 dish so if you have something a bit larger that will make it easier to stir in the cheese sauce, but a 9x13 dish will work.)
- Pour the cheese sauce over top of the vegetables and stir gently to coat everything in the cheese sauce.
- Sprinkle the remaining half cup of cheese over top of the vegetables and bake for another 10-15 minutes, or until the cheese is melted on top and the sauce is bubbling.
Nutrition Facts : Calories 209 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 15 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 446 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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.
ROASTED BRUSSELS SPROUTS AND CAULIFLOWER RECIPE
Roasted Brussels Sprouts and Cauliflower, a simple roasted vegetable recipe combining two of your favorite veggies for a delicious side dish. Only 5 ingredients and 40 minutes!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash brussels sprouts and cauliflower. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stem and leaves from cauliflower, then cut the florets from the head into 1-inch pieces for roasting.
- Roast vegetables: Arrange the cauliflower and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
Nutrition Facts : ServingSize 1 g, Calories 140 kcal, Carbohydrate 16 g, Fat 8 g, SaturatedFat 1 g, Sodium 72 mg, Protein 6 g, Fiber 7 g, Sugar 5 g, UnsaturatedFat 6 g
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.
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