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 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!

More veggie bowls from the blog

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

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

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

Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.