Roasted Cauliflower, Brussels Sprouts, and Broccoli Medley
Roasted Cauliflower, Brussels Sprouts, and Broccoli Medley brings out the vegetables’ natural sweetness with crisp, caramelized edges and a tender bite. Olive oil, salt, and freshly cracked pepper keep the flavors clean and robust, making it a versatile side for weeknight dinners or holiday spreads alike. Serve warm for a satisfying, hearty veggie centerpiece.
- Prep25 mins
- Cook25 mins
- Serves10
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
- 2
In a large bowl, combine cauliflower, broccoli, and Brussels sprouts. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to coat evenly. Add salt and pepper, and keep tossing until the vegetables are evenly distributed.
- 3
Spread the vegetables evenly on the prepared baking pans, leaving space between them so they can crisp.
- 4
Roast in the preheated oven until noticeably browned and crisp to the touch, 22 to 25 minutes. For a crunchier exterior, bake 3 to 5 minutes longer. Remove from the oven and let rest for 2 to 3 minutes before serving.
- Calories 83.44 kcal Low Source
- Protein 4.22 g Low Source
- Carbs 9.68 g Moderate
- Total Fat 4.42 g Moderate
- Saturated Fat 0.67 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 199.7 mg Moderate
- Fiber 4.76 g Moderate
- Sugar 2.94 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 48.23 mg Low Source
- Iron 1.05 mg Low Source
- Potassium 419.28 mg Low Source
- Vitamin A 30.34 mcg_rae Low Source
- Vitamin C 102.87 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.