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    Home » side

    Roasted Brussels Sprouts and Cauliflower + Tips for Roasting Veggies

    Published: Jan 12, 2019 by Richa 18 Comments

    Jump to Recipe   Print Recipe

    Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Vegan Glutenfree Nutfree Soyfree Recipe  Jump to Recipe

    Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha

    Roasted Veggies make a great addition to any bowl, a side to a meal or just a light meal by themselves! There is more to roasting than just tossing in oil, salt and pepper. Roasted vegetables can turn out bland, overly roasted with chewy edges, under roasted, can get crinkly/dry and not enjoyable. 

    This is how I roast veggies like Brussels sprouts and cauliflower. I use a stoneware baking dish. This allows for even heat distribution and less charring chewyness. Cover the dish for some portion of the bake time. This reduces the moisture loss during baking which is especially helpful when using less oil or no oil. Moisture loss can dry out the veggies making them feel dry and chewy. Fresh herbs like rosemary and thyme, minced garlic and freshly ground black pepper, large pepper flakes preferably, and a good amount adds just the perfect flavor! Serve with just some lemon juice + pepper or gravy or my garlic sauce. 

    More tips below on how to roast these veggies for the perfect crisp as well as keeping them vibrant and hearty. If you try this recipe, do let me know how it worked out. Got more tips for roasting? do share!


    Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha

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    Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRichaRoasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha

    For any veggie batch that didn’t roast out well, just add them into some creamy flavorful indian sauces like tikka masala or butter sauce. No waste!

    Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha

    Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha
    Print Recipe
    5 from 4 votes

    Roasted Brussels Sprouts and Cauliflower

    Roasted Brussels Sprouts and Cauliflower with fresh herbs, black pepper. Roasted Veggies Bowl with rosemary, thyme, garlic, black pepper. Vegan Glutenfree Nutfree Soyfree Recipe
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Side
    Cuisine: American, Vegan Glutenfree
    Servings: 4
    Calories: 110kcal
    Author: Vegan Richa

    Ingredients

    • 1 lb (453.59 g) brussels sprouts
    • 1/2 (0.5 ) head of cauliflower , chopped into small/medium florets
    • 3 carrots , chopped into 1/2-3/4 inch slices
    • 1 small zucchini , sliced into 1/4 inch slices
    • 3 tsp oil , neutral oil
    • 3/4 tsp (0.75 tsp) salt , or to taste
    • 1 tsp dried thyme or 1 tbsp fresh, chopped
    • 1 tbsp fresh rosemary chopped
    • 1/2 tsp (0.5 tsp) freshly ground black pepper , large flakes if possible

    Instructions

    • Preheat the oven to 425 deg F ( 220 C). Chop the veggies and add to a bowl. (You can add more seasonal veggies such as sweet potatoes, butternut, fennel, kohlrabi etc. Add more salt, herbs, garlic, pepper depending on volume).
    • Add oil and toss well to coat. Add the salt, herbs and black pepper and toss well to coat.
    • Transfer to a stoneware baking dish. Cover the dish with parchment and bake for 15 mins, Then remove parchment, move the veggies around and continue to bake for 20 to 25 mins or until the veggies are roasted and tender to preference.
    • Remove from the oven. Taste and adjust salt by sprinkling some more if needed. Add some more black pepper. Serve immediately with lemon juice, or this garlic sauce or this gravy. or as a side, or add to bowls.

    Notes

    Tips: Use a stoneware dish which can accommodate the veggies in one layer without too much overlapping. 
    Chop the veggies so that they are not overly large or overly small/thin compared to the other vegetables. 
    Use your hands to rub in the oil on the veggies for even coating 
    Use parchment or another baking sheet that almost fits the baking dish to cover.
    Also see first paragraph of the post for tips and the explanation.
     
    Oil-free: Use aquafaba(chickpea water) or broth instead of oil.
     
    Variation: Add a cup of cooked chickpeas with the veggies to the dish for added protein.
     
    Nutrition is for 1 serve 
     

    Nutrition

    Nutrition Facts
    Roasted Brussels Sprouts and Cauliflower
    Amount Per Serving
    Calories 110 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 501mg22%
    Potassium 755mg22%
    Carbohydrates 17g6%
    Fiber 6g25%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 8595IU172%
    Vitamin C 114.3mg139%
    Calcium 78mg8%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. L Clark

      September 16, 2021 at 9:36 am

      This recipe sounds delicious. Can I use Pyrex instead of stoneware?

      Reply
      • Richa

        September 16, 2021 at 10:39 pm

        Yes

        Reply
    2. Alexandra

      July 25, 2020 at 9:32 am

      I’d love to try this! I’m not a huge fan of chickpeas, so I’m wondering if adding mushrooms for added protein is a good idea.

      Reply
      • Vegan Richa Support

        July 25, 2020 at 11:11 am

        That will work!

        Reply
    3. Div

      July 19, 2020 at 3:18 pm

      Can I roast without the oil and on a baking sheet? I plan to use my toaster oven.

      Reply
      • Vegan Richa Support

        July 20, 2020 at 11:00 am

        The ideal situation for oil-free roasted veggies like brussels and cauliflower is to steam them first (for about 4-6 mins) before roasting them in an oven/toaster oven. This should work out great!

        Reply
    4. Jennifer

      November 08, 2019 at 8:15 am

      Can you recommend a stone ware dish? p.s. I looooooove your recipes❤️

      Reply
      • Richa

        November 08, 2019 at 11:26 am

        i got some from Cost plus world market

        Reply
    5. Jackie

      July 25, 2019 at 8:11 pm

      What is neutral oil? Thank you.

      Reply
      • Richa

        July 26, 2019 at 12:49 am

        neutral flavored oil such as safflower, canola, sunflower, grapeseed

        Reply
    6. Karen Hutchins

      April 20, 2019 at 2:30 pm

      Thank you for the roasting tips! My veggies used to come out either too crunchy (raw) or on the charred side (chewy-burnt)

      Reply
      • Richa

        April 20, 2019 at 3:29 pm

        Yes, same here and charred are too bitter and sometimes still raw inside. These work out so well with even cooking!

        Reply
    7. Emily

      January 22, 2019 at 6:48 pm

      5 stars
      Thank you so much for these tips! I roasted some brussels sprouts and fennel. I always wondered how the roasting instructions were just toss in oil and roast, but it never turned out as expected. This is wonderful. No dry burnt veggies!

      Reply
      • Richa

        February 21, 2019 at 5:02 pm

        Awesome!

        Reply
    8. Pam

      January 13, 2019 at 4:16 pm

      5 stars
      Awesome recipe! I coated the veggies in vegetable broth. Served the roasted veggies over brown rice with flavored balsamic vinegar. Yum! Yum!

      Reply
      • Richa

        January 13, 2019 at 5:55 pm

        awesome!

        Reply
    9. Christine McKenna

      January 13, 2019 at 6:59 am

      5 stars
      This advice on how to roast veggies is invaluable. My past efforts at roasted vegetables had not been very good, and I had pretty much given up. When I followed your advice (starting with the stoneware baking dish and covering during part of the process) and recipe (with the suggested addition of chickpeas) could not be more pleased with the results.

      Reply
      • Richa

        January 13, 2019 at 10:18 am

        Thank you Christine. I am so glad that the tips were helpful!

        Reply

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