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Roasted sprouts and cauliflower recipe

Roasted sprouts and cauliflower recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables
  • Roasted Brussels sprouts

Roasting is a great way to cook Brussels sprouts and cauliflower (or broccoli). The vegetables are seasoned with lots of paprika to give the vegetables a smoky flavour.

2 people made this

IngredientsServes: 4

  • 250g Brussels sprouts, trimmed
  • 1 cauliflower, broken into florets
  • 2 tablespoons smoked paprika
  • 4 tablespoons olive oil
  • salt and ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese

MethodPrep:5min ›Cook:45min ›Ready in:50min

  1. Preheat oven to 200 C / Gas 6.
  2. Cook Brussels sprouts in boiling water for 5 minutes; drain well and transfer into a large bowl.
  3. Add cauliflower florets to the bowl. Pour in olive oil and sprinkle paprika, salt and pepper on top; mix together with your hands to make sure vegetables are coated.
  4. Transfer vegetables into a roasting tin or baking dish; roast in preheated oven for 40 to 45 minutes, or until softened and caramelised.
  5. Sprinkle grated Parmesan on top and serve.

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Cheesy Roasted Brussel Sprouts and Cauliflower

These cheesy roasted Brussel sprouts with cauliflower are so easy to make and taste great. Crispy roasted vegetables with a creamy homemade cheese sauce!

I think these cheesy roasted Brussel sprouts with cauliflower might just be my favourite roasted Brussel sprouts recipe yet.

We definitely enjoy roasted Brussel sprouts though &ndash I have 7 roasted Brussel sprouts recipes here.

But really, add cheese to just about anything and it only gets better, right?

These cheesy roasted Brussel sprouts are really very easy to make, even with the homemade cheese sauce.

All you need to do is chop up your vegetables and toss them with some oil, garlic, and salt, and roast them for about 20 minutes.

Make the cheese sauce while the veggies are roasting (it won&rsquot take that long at all, it&rsquos so easy to make), toss everything together in a casserole dish, sprinkle more cheese on top, and bake until bubbling.

Seriously so easy to make and it is absolutely delicious. Even my kid that isn&rsquot a big vegetable fan loved this dish.

Like I said, add cheese and it just gets better.

The eight year old definitely agrees.


  • Look for those that are bright in color
  • No blemishes or brown spots
  • Look for smaller sized sprouts, they are less bitter
  • Firm in texture, nothing squishy

The key to crisp Roasted Cauliflower and Brussel Sprouts is to cook in an oven that has been preheated. You want it to preheat for at least 10 minutes so when you put your pan in, it is hot allowing the veggies to begin cooking fast rather than slow, releasing more natural juices. This helps provide that golden crust you are looking for in your roasted veggies.

Flipping the veggies halfway through the cooking process is also a must. This will ensure both sides get a crust on them, vs one side getting overly crispy on you.


Roasted Brussels Sprouts and Cauliflower with Orange

Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish garnish with orange slices and chopped parsley.

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What is sumac?

Sumac is a tangy, lemony-tasting red spice made from grinding the berries of the non-poisonous sumac plant. It brings a unique, bright tangy flavor to Middle Eastern dishes and beyond. Lately, using sumac in recipes is becoming very popular among chefs and home cooks in the US. It can be used to enhance soups like our Cauliflower soup with sumac oil, to bring sweet potato fries to the next level, to dust cauliflower steaks and to add even more flavor to our fattoush salad.


Recipe Summary

  • 12 ounces bucatini or perciatelli
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 pound cauliflower florets, cut in 1-inch pieces
  • 1/2 pound brussels sprouts, halved or quartered if large
  • Salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 large garlic cloves, thinly sliced
  • 4 plump oil-packed anchovies, minced
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1/2 cup dry bread crumbs
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Meanwhile, in a large, deep skillet, heat 1/4 cup of the oil. Add the cauliflower and brussels sprouts and season with salt and black pepper cover and cook over moderately high heat, stirring occasionally, until lightly charred and crisp-tender, about 5 minutes. Add 1/4 cup of oil to the skillet along with the onion, garlic, anchovies, crushed red pepper, rosemary and thyme cook, stirring, until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.

In a small skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, about 4 minutes. Season with salt and transfer to a bowl.

Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing, until the water is nearly absorbed. Remove from the heat and stir in the 1/2 cup of grated cheese. Serve the pasta in wide bowls, passing the bread crumbs and additional cheese at the table.


    1. In large bowl, combine cauliflower and brussel sprouts. Drizzle oil on top. Add garlic, rosemary, and pepper. Cover tightly and toss well.
    2. Refrigerate overnight
    3. Preheat oven to 450. Spread veggies single layer on a large baking sheet with sides. Sprinkle with salt.
    4. Roast until veggies are crisp and tender and beginning to brown at edges, 15 - 20 minutes.

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    Pasta with Roasted Brussel Sprouts and Cauliflower Recipe – 6 Points

    What a delicious way to get in veggie servings and TONS of fiber that will keep you full! This Pasta with Roasted Brussel Sprouts and Cauliflower Recipe is easy, beautiful and simply delicious.

    Keeping this dish sauce free allows you to fully enjoy the delicious roasted flavor of the vegetables. Though it’s not smothered in sauce, a light seasoning of olive oil, salt, pepper and Parmesan cheese helps to balance the dish without covering up the natural flavors.

    It makes a great Weight Watchers dinner recipe at just 6 Points per serving. All the fiber is very filling, so pair this pasta recipe with your favorite low calorie dessert, and you’ve got a complete Weight Watchers friendly meal.


    WHAT DO I NEED TO MAKE ROASTED CAULIFLOWER & BRUSSELS SPROUTS?

    I am thrilled to say this healthy, wholesome dish only requires 5 ingredients plus salt and pepper. That’s what I love about eating fresh and healthy recipes!

    Kitchen Items Needed:


    Pan Roasted Cauliflower and Brussels Sprouts with Chimichurri

    As a big fan of roasted vegetables, I decided to combine two of my favorites, cauliflower and brussels sprouts, for a tasty side dish. These caramelize so well, transform with a nuttiness and get a trifecta topping to make this pop. Pan Roasted Cauliflower and Brussels Sprouts with Chimichurri, you with me?

    OK, did everyone make through Cinco de Mayo? Well I have a healthy and tasty side dish for you today if you had a rough night and need to put some goodness back in your bodies. Even if you didn’t ring in the holiday with too much cheer, this is a great and easy to put together side dish for any dinner.

    This came together in 30 minutes! Pretty good for a mid week meal side dish and in between I had the salmon steamed and resting.

    The Pan Roasted Cauliflower and Brussels Sprouts with Cilantro-Mint Chimichurri was a perfect side dish with steamed salmon the other evening. I topped the salmon with a house favorite of Jamaican Pepper Sauce. The delicate salmon was accented by the pepper sauce, but for me this vegetable side was the real star.

    After being away for a week in the deep fried South, I was into salads and healthy eating this week.

    Pan roasted to caramelize them, a quick steam to cook through and the cauliflower and brussels sprouts got a crunchy topping of toasted pine nuts mixed with Panko.

    Who could resist, right? But then the addition of Parmesan cheese with a little drizzle of herb and citrus chimichurri on top set it all off.

    Nutty, salty, crunchy, earthy, it was sensational. The tang and pop of the fresh mint, basil, parsley and cilantro in the citrus chimichurri had my tastebuds singing.

    Crunchy Panko and pine nuts were in eat bite of the cauliflower and brussels sprouts. The shreds of parmesan melting on each floret that had the blended herb sauce was heaven. Contrasts, textures and big, bold flavors. Enjoy!