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–+ servings
Bowl of roasted Brussels sprouts and cauliflower coated in green sauce, served over hearty grains with a fork—perfect for fans of Roasted Brussel Sprouts and Cauliflower.
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5 from 1 vote

Roasted Brussel Sprouts and Cauliflower Recipe

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 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Entree, Side Dish
Cuisine: American
Keyword: brussel sprouts, cauliflower, side dish, vegetable
Servings: 4
Author: Justine

Equipment

  • 1 sheet pan
  • 1 cutting board
  • 1 Bowl

Ingredients

  • 1 lb brussel sprouts
  • 1 head cauliflower

Creamy Sauce

  • 3/4 cup 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 small 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

Serving: 4oz | Calories: 98kcal | Carbohydrates: 20g | Protein: 7g | Sodium: 80mg | Potassium: 997mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2295IU | Vitamin C: 199.8mg | Calcium: 110mg | Iron: 3.3mg