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 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!
More veggie bowls from the blog
- Cajun Roasted Veggie Bowl with Garlic Sauce. GF SF
- Peanut Butter Roasted Cauliflower Bowl. GF
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa GF
- Shawarma Chickpeas, Sweet Potato Buddha Bowl GF
- Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF
- Chili Garlic Tofu Bowl with Vermicelli. GF
- BBQ Tofu and Veggie Bowl. GF
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
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
Nutrition
Christine McKenna says
January 13, 2019 at 6:59 amThis 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.
Richa says
January 13, 2019 at 10:18 amThank you Christine. I am so glad that the tips were helpful!
Pam says
January 13, 2019 at 4:16 pmAwesome recipe! I coated the veggies in vegetable broth. Served the roasted veggies over brown rice with flavored balsamic vinegar. Yum! Yum!
Richa says
January 13, 2019 at 5:55 pmawesome!
Emily says
January 22, 2019 at 6:48 pmThank 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!
Richa says
February 21, 2019 at 5:02 pmAwesome!
Karen Hutchins says
April 20, 2019 at 2:30 pmThank you for the roasting tips! My veggies used to come out either too crunchy (raw) or on the charred side (chewy-burnt)
Richa says
April 20, 2019 at 3:29 pmYes, same here and charred are too bitter and sometimes still raw inside. These work out so well with even cooking!
Jackie says
July 25, 2019 at 8:11 pmWhat is neutral oil? Thank you.
Richa says
July 26, 2019 at 12:49 amneutral flavored oil such as safflower, canola, sunflower, grapeseed
Jennifer says
November 8, 2019 at 8:15 amCan you recommend a stone ware dish? p.s. I looooooove your recipes❤️
Richa says
November 8, 2019 at 11:26 ami got some from Cost plus world market
Div says
July 19, 2020 at 3:18 pmCan I roast without the oil and on a baking sheet? I plan to use my toaster oven.
Vegan Richa Support says
July 20, 2020 at 11:00 amThe 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!
Alexandra says
July 25, 2020 at 9:32 amI’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.
Vegan Richa Support says
July 25, 2020 at 11:11 amThat will work!