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Vegetarian Recipes

Roasted Brussels Sprouts and Cauliflower + Tips for Roasting Veggies

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Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Vegan Glutenfree Nutfree Soyfree Recipe  Jump to Recipe

Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha

Roasted Veggies make a great addition to any bowl, a side to a meal or just a light meal by themselves! There is more to roasting than just tossing in oil, salt and pepper. Roasted vegetables can turn out bland, overly roasted with chewy edges, under roasted, can get crinkly/dry and not enjoyable. 

This is how I roast veggies like Brussels sprouts and cauliflower. I use a stoneware baking dish. This allows for even heat distribution and less charring chewyness. Cover the dish for some portion of the bake time. This reduces the moisture loss during baking which is especially helpful when using less oil or no oil. Moisture loss can dry out the veggies making them feel dry and chewy. Fresh herbs like rosemary and thyme, minced garlic and freshly ground black pepper, large pepper flakes preferably, and a good amount adds just the perfect flavor! Serve with just some lemon juice + pepper or gravy or my garlic sauce

More tips below on how to roast these veggies for the perfect crisp as well as keeping them vibrant and hearty. If you try this recipe, do let me know how it worked out. Got more tips for roasting? do share!

Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha

More veggie bowls from the blog

Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRichaRoasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha

For any veggie batch that didn’t roast out well, just add them into some creamy flavorful indian sauces like tikka masala or butter sauce. No waste!

Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha

Roasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Roasted Veggies Bowl.#Vegan #Glutenfree Nutfree Soyfree #Recipe #VeganRicha

Roasted Brussels Sprouts and Cauliflower

Roasted Brussels Sprouts and Cauliflower with fresh herbs, black pepper. Roasted Veggies Bowl with rosemary, thyme, garlic, black pepper. Vegan Glutenfree Nutfree Soyfree Recipe

Course: Side

Cuisine: American, Vegan Glutenfree

Servings: 4

Calories: 110 kcal

Author: Vegan Richa

Ingredients

  • 1 lb brussels sprouts
  • 1/2 head of cauliflower , chopped into small/medium florets
  • 3 carrots , chopped into 1/2-3/4 inch slices
  • 1 small zucchini , sliced into 1/4 inch slices
  • 3 tsp oil , neutral oil
  • 3/4 tsp salt , or to taste
  • 1 tsp dried thyme or 1 tbsp fresh, chopped
  • 1 tbsp fresh rosemary chopped
  • 1/2 tsp freshly ground black pepper , large flakes if possible

Instructions

  1. Preheat the oven to 425 deg F ( 220 C). Chop the veggies and add to a bowl. (You can add more seasonal veggies such as sweet potatoes, butternut, fennel, kohlrabi etc. Add more salt, herbs, garlic, pepper depending on volume).

  2. Add oil and toss well to coat. Add the salt, herbs and black pepper and toss well to coat.

  3. Transfer to a stoneware baking dish. Cover the dish with parchment and bake for 15 mins, Then remove parchment, move the veggies around and continue to bake for 20 to 25 mins or until the veggies are roasted and tender to preference.

  4. Remove from the oven. Taste and adjust salt by sprinkling some more if needed. Add some more black pepper. Serve immediately with lemon juice, or this garlic sauce or this gravy. or as a side, or add to bowls.

Recipe Notes

Tips: Use a stoneware dish which can accommodate the veggies in one layer without too much overlapping. 

Chop the veggies so that they are not overly large or overly small/thin compared to the other vegetables. 

Use your hands to rub in the oil on the veggies for even coating 

Use parchment or another baking sheet that almost fits the baking dish to cover.

Also see first paragraph of the post for tips and the explanation.

 

Oil-free: Use aquafaba(chickpea water) or broth instead of oil.

 

Variation: Add a cup of cooked chickpeas with the veggies to the dish for added protein.

 

Nutrition is for 1 serve 

 

Nutrition Facts

Roasted Brussels Sprouts and Cauliflower

Amount Per Serving

Calories 110 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 501mg 21%

Potassium 755mg 22%

Total Carbohydrates 17g 6%

Dietary Fiber 6g 24%

Sugars 6g

Protein 5g 10%

Vitamin A 171.9%

Vitamin C 138.6%

Calcium 7.8%

Iron 12.6%

* Percent Daily Values are based on a 2000 calorie diet.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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