Best 6 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 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.

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 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 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.