Best 6 Sprouts Cauliflower Medley Recipes
In this article, we're delighted to introduce a medley of two versatile vegetables: Brussels sprouts and cauliflower. Our collection features a variety of recipes that showcase the unique flavors and textures of these vegetables. From roasted to sautéed, and even a hearty soup, there's a recipe here to suit every taste and occasion. Whether you're looking for a healthy side dish or a flavorful main course, our Brussels sprouts and cauliflower recipes are sure to impress. Get ready to explore a world of culinary delights as we embark on a journey through these two extraordinary vegetables.
**Recipes included in this article:**
* **Roasted Brussels Sprouts and Cauliflower with Balsamic Glaze:** This classic recipe brings out the natural sweetness of Brussels sprouts and cauliflower, while the balsamic glaze adds a touch of tangy sophistication.
* **Sautéed Brussels Sprouts and Cauliflower with Garlic and Butter:** This simple yet flavorful dish is perfect for a quick and easy weeknight meal. The garlic and butter add a savory richness that complements the vegetables beautifully.
* **Brussels Sprouts and Cauliflower Gratin:** This decadent dish is a perfect addition to any holiday table. The creamy sauce and Parmesan cheese create a luxurious and comforting casserole that everyone will love.
* **Brussels Sprouts and Cauliflower Soup:** This hearty and nutritious soup is perfect for a cold winter day. The addition of bacon and cheddar cheese adds a smoky and cheesy flavor that makes this soup irresistible.
* **Brussels Sprouts and Cauliflower Salad with Maple Dijon Dressing:** This refreshing salad is a great way to showcase the fresh flavors of Brussels sprouts and cauliflower. The maple Dijon dressing adds a sweet and tangy touch that perfectly complements the vegetables.
ROASTED BRUSSELS SPROUTS & CAULIFLOWER
My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. - Patricia Hudson, Riverview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 137 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
PERFECTLY ROASTED VEGETABLE
Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'
Provided by MalsGTown
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
- Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
- Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
- Roast in the preheated oven until caramelized and cooked through, about 45 minutes.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.7 g, Fat 4.7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 48.6 mg, Sugar 4.1 g
ROASTED GREEN VEGETABLE MEDLEY
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED BRUSSELS SPROUTS AND CAULIFLOWER RECIPE
Roasted Brussels Sprouts and Cauliflower, a simple roasted vegetable recipe combining two of your favorite veggies for a delicious side dish. Only 5 ingredients and 40 minutes!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash brussels sprouts and cauliflower. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stem and leaves from cauliflower, then cut the florets from the head into 1-inch pieces for roasting.
- Roast vegetables: Arrange the cauliflower and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
Nutrition Facts : ServingSize 1 g, Calories 140 kcal, Carbohydrate 16 g, Fat 8 g, SaturatedFat 1 g, Sodium 72 mg, Protein 6 g, Fiber 7 g, Sugar 5 g, UnsaturatedFat 6 g
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
CARROT AND CAULIFLOWER MEDLEY
Make and share this Carrot and Cauliflower Medley recipe from Food.com.
Provided by Northern_Reflectionz
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut carrots 1/4 inch slanting slices (approx 4 cups) and break cauliflower into flowerlets. Cook in boiling salted water 10 mins til tender. Plunge into cold water.
- Melt butter, mix in flour and mustard. Cook til bubbly. Remove from heat and add chicken broth and cream.
- Cook, stirring til thickened.
- Gradually add 1 cup of cheese, stirring til melted.
- Combine veggies and sauce in 2 qt casserole. Sprinkle with remaining cheese. Bake 350 15 mins (35 mins if chilled before baking).
Tips:
- Choose fresh, firm sprouts and cauliflower. Avoid any florets that are wilted or have brown spots.
- Trim the sprouts and cauliflower into bite-sized pieces. This will help them cook evenly.
- Roast the sprouts and cauliflower at a high temperature. This will help them caramelize and develop a delicious flavor.
- Season the sprouts and cauliflower with your favorite spices. Some good options include salt, pepper, garlic powder, and onion powder.
- Roast the sprouts and cauliflower until they are tender and slightly browned. This should take about 20-25 minutes.
- Serve the sprouts and cauliflower immediately. They can be enjoyed on their own or as a side dish with roasted chicken, fish, or steak.
Conclusion:
This recipe for roasted sprouts and cauliflower is a delicious and healthy way to enjoy these winter vegetables. The sprouts and cauliflower are roasted at a high temperature, which helps them caramelize and develop a delicious flavor. The dish is then finished with a sprinkling of fresh herbs, which adds a bright and refreshing touch. This recipe is sure to be a hit with your family and friends.
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