Baked Cauliflower & Brussel Sprouts
Title: Baked Cauliflower & Brussel Sprouts
Author: Britney Shawley
Recipe type: Appetizer / Side
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serves: 4 people (or 2 big servings)
I think I have found the perfect evening snack!! I have always been a huuuggee fan of roasted cauliflower. When roasted it turns into candy and can be eaten whole, blended into a cauliflower “alfredo” sauce, or a delicious addition on top of rice and drizzled with tahini, or even used on top of salads ….and so much more! I never used to be a fan of brussel sprouts, they looked like brains. Until I started to love cabbage and saurcraut. I then realized that I must give it another try… so why not pair it with my favorite vegetable. Once I did, I found my new love. Enjoy.
20 – 30 brussel sprouts, cut in half
1 medium sized cauliflower, chopped really small and as even as possible.
1 tsp sea salt
1/2 tsp black pepper or cracked pepper
About 2-3 tbsp of Extra virgin olive oil with spicy kick (If it doesn’t have a spicy kick add more sprinkles of pepper to your perfect taste)
1 Lemon, juice
1 -3 tsp coconut sugar [optional]
Preheat oven to 400 degrees.
Wash, dry and prepare your vegetables.
Peel off any outside layers of brussel sprouts that might be browned or bruised. Cut the tiny end off and then cut them in half, maybe even quarters if you choose.
3. Prepare the cauliflower by cutting it into the same size as your brussel sprout: halves or quarters.
Put cauliflower & brussel sprouts into a bowl. Add salt, pepper, olive oil
Move vegetables around to coat and then put on baking sheet lined with parment papper.
Pop the vegetables in oven for 30 minutes
Raise the temp to 450 and bake for another 5-10 minutes until nice and crispy on top
when done, take vegetables out of oven and squeeze 1/2 – 1 whole lemon on them, and add the sugar (if using) and any salt or pepper to your perfect taste.
Serve along side your favorite main dish.