Roasted Brussel Sprouts and Cauliflower

5 from 1 vote

Roasted Brussel Sprouts and Cauliflower

Roasted brussel sprouts and cauliflower at 450 is a great side dish or vegetarian meal that is packed with punches of flavor! Toss with our creamy sauce and delish.

Prep Time15

Cook Time12

Total Time27

Course: Entree, Side Dish

Cuisine: American

Keyword: brussel sprouts, cauliflower, side dish, vegetable

Servings:

Author: Justine

Equipment

1 sheet pan
1 cutting board
1 Bowl

Ingredients

1 lb brussel sprouts
1 head cauliflower

Creamy Sauce

3/4 c olive oil 1/2 c. used for sauce
2 oz kale baby size, or leaves with stems removed
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

Instructions

Cut off bottoms of brussel sprouts slice in half lengthwise. Cut cauliflower florets into smaller bite size pieces.
Toss all vegetables with 1/4 cup 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.

Video

Nutrition