Roasted Cauliflower and Brussels Sprouts

Roasted Cauliflower & Brussels Sprouts

Use organic ingredients whenever possible.

  • Author: 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

Dr. Nandi\'s Roasted Brussels Sprouts and Cauliflower is one of our all-time favorite healthy vegetable side dishes!