This creamy salsa verde brussel sprouts and cauliflower recipe is a great side dish or vegetarian meal that is packed with punches of flavor. If you’re not a brussels lover this roasted cauliflower and brussel sprouts recipe will change you!
When making vegetables I love incorporating a delicious sauce to go with it. Not only does it give it a pop of flavor but as a mom it is a great way to get my kids to try something new. This creamy salsa verde brussel sprouts and cauliflower dish is just that. Served on top of a bed of quinoa it is a great vegetarian meal as well as an easy side dish. There are only a few ingredients in this creamy salsa verde sauce. (originally published 5/17)
- I will say as I’ve gotten older I appreciate vegetables that much more and I do try to incorporate them into each meal I cook for my family so this is a great one to add to our meal plans.
I find that serving them often has created a love of vegetables in my kids and all three would rather have a plate full of them rather than meat for the most part which I think is great!
Once they fell in love with my air fryer cauliflower steaks I knew I could move on from there and test a few veggies mixed together like this.
These two items can really be found year round which is great. You just need a bit of time to prep each of them of course. Slicing the ends off your brussels and halving them is all for that one. Take a few more minutes to take the core out of this head and breaking up the cauliflower florets into bite size pieces.
This may 20 minutes total but beyond that you just toss them into a large bowl with some olive oil salt and pepper and throw them on to a baking sheet. Yes you should always preheat the oven for best results. If you’d rather use high heat to make air fryer cauliflower instead you could do it that way.
Roasting vegetables is quite simple. You are just getting them nice and tender and then tossing them in with your favorite sauce when done. OR just squeeze on some fresh lemon juice and you’ve got a wonderful healthy side dish that way.
Give this roasted brussel sprouts and cauliflower recipe a whirl and tell me what you think!
Makes a great side dish with Ninja Foodi chili verde or a complete vegetarian meal…..
I first set the oven to 400 degrees but didn’t get the nice char on the outside that I wanted. SO the next batch went in at 450 F and that did the trick.
The sauce is easy to whip together in a small blender and includes fresh herbs along with your main component which is your salsa verde.
Brussel sprouts and cauliflower recipe
- Brussel sprouts
- Califlower
- Salsa verde – this one is bottled
- or make our copycat Qdoba salsa verde instead
- Lemon
- Kale
- Basil
- Cilantro
- Parsley
- Queso anejo – or use feta if you can’t find this
If you can only find frozen veggies, you’d want to follow air fryer frozen brussel sprouts and frozen cauliflower air fryer recipes. Then toss with this sauce when they are tender.
If you love this creamy salsa verde brussel sprouts and cauliflower recipe you’ll love these other easy recipes:
- Pressure cooker chili verde is an easy dinner idea packed with protein.
- Instant Pot brussel sprouts come out steamed to perfection
- shown below and just amazing if you have a pressure cooker
- Brussel sprouts on the grill are healthy, cast iron brussel sprouts are pure comfort food with a creamy sauce.
- Smoked brussel sprouts are great alongside your meats
- Here are 18 other ways to cook brussel sprouts you will love!
Baked brussel sprouts and cauliflower
Jump to recipe below which has nutritional information listed as well. Take note of the amount per serving for calories, fat, etc… if that is important to you.
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Creamy Salsa Verde Brussel Sprouts and Cauliflower
Ingredients
- 1 lb brussel sprouts
- 1 head cauliflower
- 2 oz baby kale
- 6 oz salsa verde
- 2 oz queso anejo (use feta if you cannot find this)
- 1 lemon juiced
- 1 bunch basil
- 1 bunch parsley
- 1 bunch cilantro
- 2 tbsp sliced almonds can add to sauce if you want some added texture, or serve on top
- 6 oz olive oil 4 oz used for sauce
Instructions
- Cut off bottoms of brussel sprouts slice in half lengthwise. Cut cauliflower florets into smaller bite size pieces.
- Wash all vegetables
- Toss all vegetables with 2 ounces of your olive oil and sprinkle with salt
- Preheat oven to 450 and place vegetables on a cookie sheet laying flat so they do not overlap, bake for 10-12 minutes until they are browned, flipping them half way through.
- In a blender add kale, salsa verde, queso anejo, lemon, the top of your bunches (with stems removed) of basil parsley and cilantro and your remaining 4 oz. of olive oil. Leave a little bit of whole herbs for garnishes.
- Blend until sauce is smooth and then pour 3/4 of this on your vegetables. Use remainder to pour on top if desired. Serve on top of quinoa or rice, or as a side dish.
Amy Katz from Veggies Save The Day
Sunday 14th of May 2017
What a great recipe! And with the quinoa it's really a complete meal!