Roasted Brussels Sprouts and Cauliflower with Orang

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Brussels Sprouts and Cauliflower with Orange

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions