Best Roasted Brussels Sprouts Cauliflower Recipes

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 CAULIFLOWER, BRUSSELS SPROUTS AND JERUSALEM ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
• Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
• Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH BACON DRESSING

Steps:

• Heat oven to 450°F. In large roasting pan, toss Brussels sprouts, cauliflower, 1/4 cup oil and the sugar. Spread vegetables in single layer.
• Roast uncovered 45 to 48 minutes, stirring after 30 minutes, until vegetables are tender and browned.
• Meanwhile, in 12-inch skillet, cook bacon over medium-high heat 15 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Transfer 2 tablespoons bacon drippings to small bowl; stir in vinegar, 1 tablespoon oil, the garlic, salt and pepper.
• Drizzle vinaigrette over roasted vegetables. Add bacon, olives, parsley, and thyme; toss to coat.

ROASTED CAULIFLOWER AND BRUSSELS SPROUTS WITH CAPER LEMON BUTTER

Steps:

• Position racks in the top and bottom thirds of the oven and heat to 400°F.
• Mound the cauliflower on a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil and 1/2 teaspoon of salt. Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer. Repeat with the brussels sprouts on a separate baking sheet, using the remaining 1 tablespoon oil and another 1/2 teaspoon of salt.
• Place the pans in the oven and roast the vegetables, stirring and rotating the pans after 10 minutes or so, and continue to cook until tender and golden on the edges, 10 to 15 minutes longer. (Depending on the size and shape of your vegetables, the two may require different cooking times.) Transfer the roasted vegetables to a large bowl.
• Put the butter in a small saucepan over medium heat. When the butter is melted, add the shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the shallots are translucent and aromatic, about 2 minutes. Add the capers and thyme and cook for 1 minute longer. Remove from the heat and stir in the honey, lemon zest, and 1 tablespoon of the lemon juice. Drizzle over the vegetables and toss to combine. Taste and season with more salt or lemon juice as needed.
• Serve right away or keep at room temperature for up to 1 hour.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE

Steps:

• Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
• Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND POTATO CURRY

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.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER

Steps:

• 1. Set oven to 350. Toss veggies with the oil and salt and pepper to coat well.
• 2. Cook 20 to 25 mins till done. Meanwhile fry your bacon, drain, cool, and crumble.
• 3. Toss crumbled bacon in with cooked veggies. Toss with balsamic vinegar.

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND JERUSALEM ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F. In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt. Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays. Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

SICILIAN ROASTED CAULIFLOWER & BRUSSELS SPROUTS

Steps:

• Preheat the oven to 200C/gas 6. Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down. 2. 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. 3. Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads then pour over the olive and garlic oils. Season well and mix together gently. Roast for 25-30 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. 4. Transfer the roasted cauliflower and sprouts to a serving bowl; 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.

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 WITH BACON

Steps:

• 1. Preheat oven to 450 degrees. Rinse brussel sprouts thoroughly; remove any discarded leaves. Trim stem ends; cut in half lengthwise.
• 2. Combine sprouts & next 3 ingredients in a large roasting pan; toss to coat. Spread into 1 layer. Roast at 450 degrees for 45 to 48 minutes or until vegetables are tender & browned, stirring after 30 minutes.
• 3. Meanwhile cook bacon in a large skillet over medium-high heat 15 minutes until crisp; remove bacon, place on paper towel, reserving 2 Tbs. drippings. Crumble bacon.
• 4. Whisk together drippings, vinegar, & next 4 ingredients. Drizzle vinaigrette over roasted vegetables. Add crumbled bacon, olives, parsley, & thyme; toss to coat.