Roasted Cauliflower and Brussels Sprouts

Roasted Cauliflower and Brussels Sprouts

Kali Nandi


  • 1/2 medium head cauliflower about 1 pound, cut into florets
  • 8 oz. Brussels sprouts trimmed and halved (quartered if large
  • 1 medium red onion cut into 1/2-inch wedges
  • 2 sprigs fresh rosemary
  • 4 Tbps olive oil
  • kosher salt and black pepper
  • 2 oz. grated pecorino about 1/2 cup, plus more for serving


  • Heat oven to 450° F
  • On 2 large rimmed baking sheets, toss the cauliflower, Brussels sprouts, and onion with the rosemary and 2 Tbsp of olive oil, and ½ tsp each salt and pepper.
  • Roast, tossing the vegetables once and rotating the sheets halfway through until golden brown and tender, 15 to 20 minutes.
  • Add the vegetables, pecorino, and the remaining 2 Tbsp of oil to the vegetables and toss to combine
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