Oven Roasted Brussels Sprouts with Cauliflower
Roasting is a quick, easy way to sweeten the flavor of both the Brussels sprouts and cauliflower through carmelization.
- 1 lb Queen Victoria Brussels Sprouts washed, dried, trimmed and halved
- 2 cups cauliflower florets washed and dried
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp fresh-ground black pepper
Preheat oven to 400 degrees, using the convection setting if available. Otherwise, raise oven rack to high position.
Heat large rimmed baking sheet in oven.
In a medium bowl, toss Brussels sprouts and cauliflower with olive oil to coat. Add paprika, garlic powder, salt and pepper and stir to distribute evenly.
Remove pan from oven and pour sprouts over pan, spreading to make a single layer. Roast for twenty to thirty minutes until desired tenderness, stirring every ten minutes for even carmelization.
Keyword Brussels Sprouts, Cauliflower