Roasted Cauliflower & Brussels Sprouts | Kentucky Derby

Name: Roasted Cauliflower & Brussels Sprouts | Kentucky Derby
Cuisine: American
Ingredients: 16 Ounces -- Brussels Sprouts; 16 Ounces -- Cauliflower Florets, About 1 Head; 2 Each -- Garlic Cloves, Sliced Thin; 2 Tablespoons -- Extra Virgin Olive Oil; To Taste -- Kosher Salt And Fresh Cracked Black Pepper; 2 Ounces – Red Onion, Sliced Thin; 3 Ounces Peppadew Peppers, Sliced; Wash Brussels Sprouts And Cauliflower. Cut Stems From Brussels Sprouts And Cut Into Halves Or Quarters. Cut The Stem And Leaves From Cauliflower, Then Cut The Florets From The Head Into 1-Inch Pieces For Roasting.

4 steps

Updated at: Wed, 01 May 2024 21:26:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories722.8 kcal (36%)

Total Fat31.8 g (45%)

Carbs98.5 g (38%)

Sugars43 g (48%)

Protein34 g (68%)

Sodium1265.8 mg (63%)

Fiber34.7 g (124%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

16 OuncesBrussels Sprouts

16 OuncesCauliflower Florets

2Garlic Cloves

Sliced Thin

2 TablespoonsExtra Virgin Olive Oil

2 OuncesRed Onion

Sliced Thin

3 OuncesPeppadew Peppers

Sliced

Brussels Sprouts

Wash Halves Or Quarters Stem Leaves, Then Cut The Florets From The Head Into 1-Inch Pieces For Roasting

Cauliflower

Instructions

Step 1

Preparation

Step 2

Preheat The Oven To 425° F.

Step 3

Toss The Vegetables In A Bowl To Completely Cover With Oil And Sprinkle With Sliced Garlic, Salt, And Pepper. Arrange The Cauliflower And Brussels Sprouts On A Baking Sheet And Drizzle With Remaining Olive Oil. Place Sheet Pan In The Oven And Roast For 35 Minutes, Stirring Halfway Through To Roast On All Sides.

Step 4

Remove Pan From Oven, Arrange Vegetables On A Plate And garnish with peppadew peppers, red onions and smoked sea salt.