Cauliflower and Brussels Sprouts
Elevate your weeknight dinner game with this vibrant and nutrient-packed Cauliflower and Brussels Sprouts recipe! Perfectly roasted to golden-brown perfection, these veggies are tossed with olive oil, garlic, and a squeeze of zesty lemon juice, creating a tantalizing mix of flavors. Fresh parsley adds a pop of color and freshness, while an optional sprinkle of Parmesan cheese takes this dish to the next level. With just 15 minutes of prep time and a hands-off 30-minute roast, it’s a quick, healthy, and satisfying option for any meal. Serve it as a hearty side dish, or let it shine as a vegetarian main course that’s both wholesome and delicious. This easy recipe is your go-to solution for crisp, caramelized vegetables that everyone will love!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 3 units Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and dry the cauliflower and Brussels sprouts. Cut the cauliflower into bite-sized florets. Trim the ends of the Brussels sprouts and cut them in half lengthwise.
Place the cauliflower florets and Brussels sprouts on the baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat all the vegetables evenly.
Mince the garlic cloves and sprinkle them over the vegetables.
Spread the vegetables out in a single layer, making sure they are not overcrowded to allow for proper roasting.
Roast in the preheated oven for 25-30 minutes, flipping the vegetables halfway through, until they are golden brown and slightly crisp on the edges.
Remove the baking sheet from the oven and drizzle the vegetables with lemon juice while they are still hot.
Chop the fresh parsley and sprinkle it over the roasted vegetables. If desired, top with grated Parmesan cheese for extra flavor.
Transfer the vegetables to a serving dish and serve warm as a side dish or main course.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 7.2 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
