Roasted Brussels Sprouts and Cauliflower with Orange Recipe

Name: Roasted Brussels Sprouts and Cauliflower with Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower (about 2 pounds), cut into 1-inch florets; 1 pound fresh brussels sprouts or frozen, thawed and patted dry, halved if large; 1/4 cup olive oil; 1/4 cup minced shallot (about 1 large); 2 garlic cloves, minced; 1 tablespoon grated orange peel; 1/2 cup fresh orange juice; 1/3 cup chopped fresh Italian parsley; Orange slices; Additional chopped fresh Italian parsley

Servings: persons

1 large head of cauliflower (about 2 pounds), cut into 1-inch florets
1 pound fresh brussels sprouts or frozen, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced shallot (about 1 large)
2 garlic cloves, minced
1 tablespoon grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh Italian parsley
Orange slices
Additional chopped fresh Italian parsley

1
Preheat oven to 450F.
2
Combine first 6 ingredients in large bowl; toss to coat.
3
(Can be made 2 hours ahead.
4
Let stand at room temperature.)
5
Spread vegetables on large rimmed baking sheet.
6
Sprinkle with salt and pepper.
7
Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes.
8
Pour orange juice over.
9
Roast until vegetables are tender and juices evaporate, about 8 minutes.
10
Stir in 1/3 cup chopped parsley.
11
Transfer to serving dish; garnish with orange slices and chopped parsley.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large head of cauliflower (about 2 pounds), cut into 1-inch florets, 1 pound fresh brussels sprouts or frozen, thawed and patted dry, halved if large, 1/4 cup olive oil, 1/4 cup minced shallot (about 1 large), and more.

Yes, Roasted Brussels Sprouts and Cauliflower with Orange falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Brussels Sprouts and Cauliflower with Orange

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