Oven-Roasted Cauliflower, Brussels, and Broccoli recipe
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Ingredients
- 1 large head cauliflower, stemmed and cut into small florets 1 pound broccoli, cut into bite-sized florets 1 pound Brussels sprouts, trimmed and halved 3 tablespoons extra-virgin olive oil 1 tablespoon salt 2 teaspoons freshly ground black pepper
Nutrition Info
- 93.5 caloriescarbohydrate: 11.8 gcholesterol: : -fat: 4.5 gfiber: 5.1 gprotein: 4.5 gsaturatedFat: 0.6 gservingSize: -sodium: 749.4 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Oven-Roasted Cauliflower, Brussels, and Broccoli
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
Remove from the oven and allow to rest 2 to 3 minutes before serving.