How many servings does this recipe make?

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

What ingredients do I need for Roasted Cauliflower and Brussels Sprouts?

You need 7 ingredients. The key ingredients include: 1 medium cauliflower, quartered, cored and cut into 1-inch florets, 2 cups (1 pint) Brussels sprouts, halved lengthwise, 3 Tbs. olive oil, 3 large cloves garlic, sliced as thin as possible, and more.

Is Roasted Cauliflower and Brussels Sprouts suitable as vegetarian?

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

How do I store leftover Roasted Cauliflower and Brussels Sprouts?

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

Roasted Cauliflower and Brussels Sprouts Recipe

Name: Roasted Cauliflower and Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium cauliflower, quartered, cored and cut into 1-inch florets; 2 cups (1 pint) Brussels sprouts, halved lengthwise; 3 Tbs. olive oil; 3 large cloves garlic, sliced as thin as possible; 1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried, crumbled; 1/2 tsp. freshly ground pepper; 3/4 tsp. coarse salt

Try this homemade Roasted Cauliflower and Brussels Sprouts recipe the whole family will love. Made with cauliflower, Brussels, olive oil and garlic. Eas…

This Roasted Cauliflower and Brussels Sprouts relies on simple, everyday ingredients such as tbs. olive oil, freshly ground pepper and coarse salt. It comes together quickly and makes 4 servings, at about 782 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 medium cauliflower, quartered, cored and cut into 1-inch florets
2 cups (1 pint) Brussels sprouts, halved lengthwise
3 Tbs. olive oil
3 large cloves garlic, sliced as thin as possible
1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried, crumbled
1/2 tsp. freshly ground pepper
3/4 tsp. coarse salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
782 kcal
Category
Vegetarian

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