Roasted Cauliflower Red Onion and Green Beans
Elevate your side dish game with this vibrant and healthy recipe for Roasted Cauliflower Red Onion and Green Beans, a perfect blend of tender-crisp vegetables roasted to golden perfection. Featuring nutrient-packed cauliflower florets, sweet red onion slices, and fresh green beans, this dish is seasoned with garlic, olive oil, and a hint of crushed red pepper flakes for a subtle kick. A finishing touch of zesty lemon and optional fresh parsley adds brightness to each bite. Ready in just 40 minutes with minimal prep, this oven-roasted medley is an ideal accompaniment to any main course or a satisfying standalone dish. Its caramelized edges and bold flavors make it a must-try for anyone seeking a flavorful, veggie-packed recipe. Perfect for weeknight dinners or holiday spreads, this dish is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 large Red onion
- 300 grams Green beans
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and trim the cauliflower, breaking it into small florets. Place them in a large mixing bowl.
Peel and slice the red onion into thick wedges. Add the red onion slices to the bowl with the cauliflower florets.
Wash and trim the green beans, removing any stems. Add them to the bowl with the other vegetables.
Finely mince the garlic cloves and add them to the vegetable mix.
Drizzle the vegetables with olive oil, and sprinkle with salt, black pepper, and crushed red pepper flakes. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the vegetables out in a single layer on the prepared baking sheet. Make sure they are evenly spaced apart so they roast instead of steaming.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, tossing the vegetables halfway through, until they are tender and slightly caramelized at the edges.
Remove the baking sheet from the oven and sprinkle the vegetables with lemon zest. If desired, garnish with freshly chopped parsley before serving.
Serve warm as a side dish or enjoy on its own as a light meal.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 28.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2794 mg | 59% | |
*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.
