Oven Roasted Cauliflower Brussels And Broccoli

Roasting brings out the natural sweetness in veggies, and this recipe is no exception! Combine cauliflower, Brussels sprouts, and broccoli in a delicious medley, tossed with olive oil, spices, and a hint of heat. The result is a flavorful, nutritious side dish that’s sure to please even the pickiest eaters.

Ingredients

• 2 large heads of cauliflower, broken into florets
• 10 cups of Brussels sprouts, trimmed and halved
• 5 cups of broccoli florets
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper (optional)
• 1/2 cup of grated Parmesan cheese (optional)

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, toss together the cauliflower, Brussels sprouts, and broccoli until they’re evenly distributed.

In a small bowl, whisk together the olive oil, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using).

Pour the oil mixture over the vegetables and toss until they’re evenly coated.

Spread the vegetables out in a single layer on two large baking sheets.

Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, flipping halfway through.

If using Parmesan cheese, sprinkle it over the vegetables and return to the oven for an additional 1-2 minutes, or until the cheese is melted and bubbly.

Remove from the oven and serve hot, garnished with additional Parmesan cheese if desired.

Notes

Use any combination of cauliflower, Brussels sprouts, and broccoli you like – just make sure you have about 17 cups of veggies in total. If you’re not a fan of spice, simply omit the cayenne pepper.

You can also customize the seasonings to your taste – try adding dried herbs or lemon zest for extra flavor.

To make this recipe more substantial, add some chopped nuts or seeds (like almonds or pumpkin seeds) to the veggies before roasting. If you want to get a head start, prep the veggies and make the oil mixture up to a day in advance, then toss and roast when you’re ready.

For a crisper texture, try roasting the veggies at 450°F (230°C) for 15-20 minutes instead.

Nutrional Value

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 2mg
• Sodium: 200mg
• Total Carbohydrates: 15g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 4g