OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI
There is nothing worse than bland, boiled, and disrespected broccoli. How about its cousin, cauliflower? Let's go a step further and, whether you love or hate them, invite Brussels sprouts to join the party! Together, treated like royalty, this trifecta will wow your taste buds and have you praying to the Cruciferous Kingdom every waking hour.
Provided by Alex Apgar
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 55m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 11.8 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 749.4 mg, Sugar 3.8 g
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 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 CAULIFLOWER, BRUSSELS SPROUTS AND POTATO CURRY
Categories Cauliflower Potato Dinner Vegetarian
Number Of Ingredients 11
Steps:
- preheat oven to 450 degrees Fahrenheit.
- wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half
- Scrub potatoes and cut them in half or quarters, depending on size.
- Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.
- spread vegetables on two parchment lined cookie sheets.
- roast for 25 - 30 minutes until slightly crispy and brown at the edges.
- heat 1 tablespoon canola oil in dutch oven or large saucepan.
- add shallots and garlic and sauté till slightly browned. add curry powder and paprika.
- Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.
- add coconut milk. boil until thickened.
- to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.
- sprinkle with cranberries. add almonds or cashews if desired.
- heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.
- serve with rice or Naan.
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