How to Make Oven-Roasted Cauliflower, Brussels, and Broccoli - A Step-by-Step Guide

Looking for a delicious and nutritious side dish to accompany your next meal? Look no further than this recipe for oven-roasted cauliflower, Brussels sprouts, and broccoli. Packed with nutrients and bursting with flavor, this simple and easy dish is the perfect addition to any dinner table.

Roasting vegetables is a great way to bring out their natural sweetness and caramelization, and this recipe takes full advantage of that. The high heat of the oven gives the vegetables a crispy and...

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Ingredients

  • 1 large head cauliflower, stemmed and cut into small florets
  • 1 pound broccoli, cut into bite-sized florets
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 55 mins
  • Servings: 10
  • Yield: 10 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
  • Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
  • Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
  • Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
  • Remove from the oven and allow to rest 2 to 3 minutes before serving.
  • Nutrition

    94 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 749mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 118mg
    • Calcium: 61mg
    • Iron: 2mg
    • Potassium: 580mg