If you love roasted Brussels sprouts or cauliflower, you’re going to fall head over heels for this recipe.
Combining Brussels sprouts with cauliflower florets brings out the nutty goodness of both vegetables in a way you don’t get when they’re served alone. But the real key to this recipe’s deliciousness is in the overnight marinade.
By mixing the cut vegetables with fresh rosemary, garlic, onion powder, lemon, and olive oil and letting them sit overnight, you give the veggies a chance to absorb all those delicious flavors. Roast for just over 20 minutes until tender and crispy at the edges, then top with parmesan and a sprinkling of lemon juice.
This gluten-free, vegetarian recipe makes a wonderful side dish for savory mains such as Lemon Dill Chicken, Spiced Chickpea Fritters with Green Yogurt Sauce, and Seared Scallops with Gremolata.
Why You’ll Love This Recipe
- It’s Healthy. Both cauliflower and Brussels sprouts are loaded with fiber and naturally low in calories. This dish also provides plenty of vitamin C, folate, and healthy fats.
- Minimal Prep. This dish is best when you allow it plenty of time to marinate, but the actual prep time is minimal.
- Easy to Prepare. It’ll take a bit of time to cut the veggies, but that is the most complex step in this simple recipe.
- Easy to Customize. You can easily adjust the seasoning and garnishes to fit your tastes.
How to Make Roasted Cauliflower & Brussels Sprouts
If possible, start this recipe a day ahead so it has plenty of time to marinate. The longer the veggies sit in the oil and spice mixture the better. Other than that, this recipe is pretty easy.
Let’s take a closer look at what it takes to roast cauliflower and Brussels sprouts.
Key Ingredients
- Fresh Rosemary. Going fresh with this ingredient is important. Not only does it provide better flavor, but it is less likely to get overcooked during roasting than dried rosemary.
- Cauliflower. Look for a medium-sized head of white, yellow, orange, or purple cauliflower. Each color has a slightly different flavor, but all taste amazing with this spice blend.
- Lemon Juice. This ingredient really helps brighten this recipe. Fresh lemon juice works best, just be sure to strain out the seeds.
- Brussels Sprouts. Make sure to cut off the woody stem of each sprout, remove the outer leaves, and cut them in half so they get tender and crispy.
- Parmesan Cheese. Top the veggies with shredded or grated Parmesan cheese as soon as they come out of the oven so it will melt.
Step-by-Step Instructions
1. Combine the Vegetables with the Spice Mixture. In a large bowl combine the cauliflower and Brussels sprouts with olive oil and the spices and mix well. Place in the fridge to marinate overnight.
2. Place Marinated Vegetables on the Baking Pan. Spread the marinated vegetables on a baking pan with parchment paper. Drizzle with extra oil.
3. Roast. They are ready when they are fork-tender and beginning to brown.
4. Add the Lemon and Sprinkle with Parmesan Cheese. Drizzle roasted vegetables with lemon and dust with Parmesan cheese. Serve with a garnish of parsley.
Recipe Tips, Variations, and Substitutions
- Watch the vegetables closely while roasting. Cooking times can vary by oven and on how large the vegetable pieces are. Test with a fork and wait until the edges are just starting to brown.
- Change up the spices. For a new twist on this recipe, substitute fresh thyme for rosemary. You can also use fresh garlic cloves, powdered cumin, and dried oregano.
- Try cheddar cheese. Use shredded cheddar over hot vegetables for a comfort food twist on this recipe.
- Substitute other vegetables. I love the earthy, nutty combination of cauliflower and Brussels. But you can substitute many other vegetables as needed, including carrots, broccoli, and zucchini.
- Add bacon. For a decadent take on this dish and some extra protein. Add bacon crumbles to the finished product.
Storage Recommendations
Store any leftovers in an airtight container in the fridge. They will stay good for up to five days.
For the best results, we recommend reheating leftovers by tossing them in the air fryer or baking them at 350 degrees until warmed through.
Of course, it’s nearly impossible to get the same satisfying crunch and texture out of reheated roasted vegetables. So I recommend eating them all the first night!
Try These Other Cauliflower and Brussels Sprouts Recipes
Have some extra cauliflower florets or another pound of Brussels sprouts? Here are some more great recipes to put them to use.
- Raw Brussels Sprouts Salad with Dried Fruit – An easy, healthy, and delicious way to serve up Brussels sprouts.
- Creamy Roasted Brussels Sprouts with Aleppo Pepper – Crispy on the outside, soft on the inside, and dressed with spicy, creamy sauce.
- Roasted Cauliflower Detox Bowl with Tahini Sauce – So healthy. So tasty. And the perfect way to kick off your new detox diet.
- Easy Garlic Roasted Brussels Sprouts – Love garlic? You’ll these savory roasted sprouts.
- David Chang-Style Roasted Brussels Sprouts – An Asian twist on classic roasted Brussels sprouts.
- Whole Roasted Cauliflower with Spicy Lentils – Hate chopping cauliflower? You don’t have to with this amazing dinner.
- Stuffed Acorn Squash with Brussels Sprouts, Feta Cheese, and Cranberries – Perfect for fall and just about any other time of year.
Roasted Cauliflower & Brussels Sprouts
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).
