Simple Roasted Brussels Sprouts and Cauliflower
Roasted Brussels Sprouts and Cauliflower are an easy and healthy vegetable side dish that the whole family loves to eat.
Servings: 4
Ingredients
- 1/2 head of cauliflower cut into pieces (about 2 cups)
- 8-10 fresh Brussels sprouts ends trimmed, halved, and outer leaves removed
- 1 to 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice optional
Instructions
- Preheat the oven to 450 degrees.
- In a large bowl, add the veggies and drizzle the olive oil over the top. Sprinkle on salt and pepper. Toss to coat.
- Spread the veggies out on a baking sheet, flipping the Brussels sprouts over as needed so that the cut side is down.
- Bake in hot oven for 15-20 minutes until you can pierce the Brussels spouts with a fork.
- When they come out of the oven, squeeze the lemon over the top.
- Serve right away with more salt and pepper to taste.
Notes
- Look for Brussels sprouts that are about two inches long and are bright green with no dark blemishes.
- You can use a bag of pre-cut cauliflower but stay away from cauliflower rice (those pieces are too small for this recipe and will be too mushy).
- An unlined baking sheet is critical to getting crispy edges on the vegetables.
- Leftovers should be stored in the refrigerator.
Nutrition
Serving: 1 of 4 servings | Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 83mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 58mg | Calcium: 27mg | Iron: 1mg
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