Roasted Cauliflower & Brussels Sprouts
This easy roasted cauliflower and Brussels sprouts recipe uses overnight marinating to infuse the vegetables with fresh rosemary and spices. Top with Parmesan cheese and a spritz of lemon for the perfect vegetarian side dish.
Servings: 4
Calories: 147kcal
Equipment
- mixing bowl
- baking sheet
Ingredients
- 1 cauliflower medium, cut into 1-inch florets
- 2 cups Brussels sprouts trimmed and halved lengthwise
- 2 tbsp. olive oil
- 2 tsp. lemon juice about half a lemon, plus more for serving
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 1/2 tsp. rosemary fresh
- 1/2 tsp. pepper ground
- 1 tsp. salt coarse kosher or sea salt
- 1 tbsp. Parmesan cheese finely grated or 2 tbsp shredded
- parsley fresh, for garnish
Instructions
- Combine cauliflower, Brussels sprouts, olive oil, lemon juice, garlic powder, onion powder, rosemary, and ground pepper in a bowl and toss to coat well. Refrigerate for at least 3 hours, but preferably overnight.
- When you're ready to roast, preheat oven to 400 F. Spread the vegetables in a single layer on a parchment lined baking sheet. Drizzle with a little additional olive oil, if desired, and sprinkle with coarse kosher or sea salt.
- Roast in the oven for 20-30 minutes, until vegetables are fork tender and beginning to brown around the edges (oven times vary, so watch closely toward the end to make sure they don't burn).
- Remove from the oven and spritz with additional lemon juice, then sprinkle with Parmesan cheese. Garnish with parsley (optional).
Notes
Make this recipe vegan by substituting Parmesan cheese for nutritional yeast or dairy-free cheese.
Nutrition
Calories: 147kcal | Carbohydrates: 14g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 593mg | Potassium: 646mg | Fiber: 6g | Sugar: 4g | Vitamin A: 422IU | Vitamin C: 109mg | Calcium: 124mg | Iron: 2mg