Sprouts Cauliflower Medley
Elevate your vegetable game with this vibrant Sprouts Cauliflower Medley, a roasted veggie masterpiece that balances flavors and textures beautifully. This easy and nutritious recipe combines tender Brussels sprouts and cauliflower florets roasted to perfection with olive oil, paprika, and a touch of seasoning, creating golden, caramelized edges. A drizzle of garlic-infused lemon-honey sauce amplifies the flavor with a zingy and subtly sweet finish, while fresh parsley and slivered almonds provide the final layer of freshness and crunch. Not only is this dish packed with wholesome ingredients, but it also comes together in just 40 minutes, making it a perfect choice for a quick, healthy side dish or a satisfying vegan main course. Whether you’re hosting a dinner party or simply looking for a nourishing meal idea, this Sprouts Cauliflower Medley is guaranteed to impress.
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Recipe Information
Ingredients
- 300 grams Brussels sprouts
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 3 medium Garlic cloves
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Slivered almonds
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Rinse the Brussels sprouts, trim the stems, and cut them in half lengthwise. Set them aside.
Cut the cauliflower into bite-sized florets and rinse thoroughly.
In a large mixing bowl, combine the Brussels sprouts and cauliflower. Add 2 tablespoons of olive oil, paprika, salt, and black pepper. Toss well to coat the vegetables evenly.
Spread the seasoned vegetables evenly on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are golden and tender with slightly crisp edges.
While the vegetables are roasting, finely mince the garlic and heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
Sauté the garlic in the skillet for 1-2 minutes until fragrant but not browned. Remove from heat, and stir in the lemon juice and honey.
Once the vegetables are roasted, transfer them to a serving bowl. Drizzle the garlic-lemon-honey mixture over the top and toss gently to combine.
Sprinkle the roasted vegetables with fresh parsley and slivered almonds for a burst of freshness and crunch.
Serve warm as a side dish or a light vegan main course.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3106 mg | 135% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 18.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1965 mg | 42% | |
*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.
