Best Roasted Cauliflower Brussels Sprouts And Potato Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED BRUSSELS SPROUTS & CAULIFLOWER



Roasted Brussels Sprouts & Cauliflower image

My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. - Patricia Hudson, Riverview, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

8 bacon strips, chopped
6 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 cups Brussels sprouts, halved
4 cups fresh cauliflowerets
1/4 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

Nutrition Facts : Calories 137 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

ROASTED POTATOES AND BRUSSELS SPROUTS



Roasted Potatoes and Brussels Sprouts image

Five ingredients is all you need for these simple oven roasted potatoes and brussels sprouts flavored with lemon pepper and seasoned salt. This pairs nicely with chicken, pork, or beef.

Provided by Soup Loving Nicole

Categories     Roasted Potatoes

Time 40m

Yield 6

Number Of Ingredients 5

1 ½ pounds small red potatoes, quartered
1 pound Brussels sprouts, trimmed and halved lengthwise
2 teaspoons lemon-pepper seasoning
1 teaspoon seasoned salt
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
  • Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
  • Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

Nutrition Facts : Calories 78.9 calories, Carbohydrate 8.2 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 326.3 mg

PERFECTLY ROASTED VEGETABLE



Perfectly Roasted Vegetable image

Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'

Provided by MalsGTown

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h

Yield 6

Number Of Ingredients 8

2 cups Brussels sprouts, trimmed
1 cup large Yukon Gold potato chunks
1 cup large rainbow carrot chunks
1 cup cauliflower florets
1 cup cubed red beets
½ cup shallot chunks
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
  • Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
  • Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
  • Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.7 g, Fat 4.7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 48.6 mg, Sugar 4.1 g

ROASTED CAULIFLOWER & BRUSSELS SPROUTS WITH BACON



Roasted Cauliflower & Brussels Sprouts with Bacon image

This deeply delicious recipe is a surefire way to get my husband to enjoy Brussels sprouts. Between the roasted flavor of the veggies and smoky, crisp bacon, it will convert even the pickiest eater. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 7

2 pounds fresh Brussels sprouts, thinly sliced
1 pound fresh cauliflowerets (about 7 cups), thinly sliced
1/4 cup olive oil
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 pound bacon strips, cooked and crumbled
1/3 to 1/2 cup balsamic vinaigrette

Steps:

  • Preheat oven to 375°. In a very large bowl, toss Brussels sprouts and cauliflower with oil, pepper and salt. Transfer to two greased 15x10x1-in. baking pans., Roast 20-25 minutes or until vegetables are tender. Transfer to a serving bowl. Just before serving, add bacon and drizzle with vinaigrette; toss to coat.

Nutrition Facts : Calories 192 calories, Fat 13g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 535mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND POTATO CURRY



Roasted Cauliflower, Brussels sprouts and Potato Curry image

Categories     Cauliflower     Potato     Dinner     Vegetarian

Number Of Ingredients 11

1 head cauliflower
1 pound brussels sprouts
1 pound baby new potatoes ( purple ones make the dish more colorful)
2 cloves garlic clove, minced
1/2 cup shallot onions
3 cups coconut milk, full fat
1 1/2 tablespoons curry powder
1 dash paprika
1 tablespoon lime juice
1 1/2 teaspoons honey or brown sugar
1 handful dried cranberries

Steps:

  • preheat oven to 450 degrees Fahrenheit.
  • wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half
  • Scrub potatoes and cut them in half or quarters, depending on size.
  • Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.
  • spread vegetables on two parchment lined cookie sheets.
  • roast for 25 - 30 minutes until slightly crispy and brown at the edges.
  • heat 1 tablespoon canola oil in dutch oven or large saucepan.
  • add shallots and garlic and sauté till slightly browned. add curry powder and paprika.
  • Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.
  • add coconut milk. boil until thickened.
  • to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.
  • sprinkle with cranberries. add almonds or cashews if desired.
  • heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.
  • serve with rice or Naan.

Related Topics