If you like Brussels sprouts or roasted cauliflower. You will definitely fall in love with this recipe.

Mixing Brussels sprouts with cauliflower brings out the deliciousness of both vegetables in a way you don’t get when served alone. But the real key to this recipe’s deliciousness lies in the overnight marinade.

Mixing chopped vegetables with fresh rosemary, garlic, onion powder, lemon and olive oil. Then leave it overnight. This will give the vegetables a chance to absorb all those delicious flavors. Roast for about 20 minutes until the edges are soft and crisp. Then sprinkle with Parmesan and lemon juice.

This gluten-free vegetarian recipe is a great side dish for main dishes like Lemon Dill Chicken. Seasoned Chickpea Fritters with Green Yogurt Sauce and grilled scallops with gremolata.

Why do you like this recipe?

• It’s good for health. Both cauliflower and Brussels sprouts are packed with fiber and are naturally low in calories. This dish also provides plenty of vitamin C, folate, and healthy fats.
• Minimum preparation This dish is best when you allow plenty of marinating time. But the actual preparation time is minimal.
• Easy to prepare It may take some time to chop the vegetables. But that’s the most complicated step in this simple recipe.
• Easy to customize You can easily adjust the seasonings and decorations to suit your taste.

How to make roasted cauliflower and Brussels sprouts.

If possible, start this recipe a day ahead to allow plenty of fermentation time. The longer the vegetables sit in the oil and spice mixture, the better. Other than that, this recipe is quite simple.

Let’s take a look at what it takes to roast cauliflower and Brussels sprouts.

Important ingredients

• Fresh rosemary. Freshness with this ingredient is important. Not only does it taste better. But it’s also less likely to overcook during roasting than dried rosemary.
• cauliflower. Look for medium-sized heads of white, yellow, orange, or purple cauliflower. Each color has a slightly different flavor. But every taste is amazing with this spice blend.
• Lemon juice. This ingredient really brightens up this recipe. Fresh lemon juice works best. You just need to filter out the seeds as well.
• Brussels Sprouts Make sure to cut off the stem of each seedling. Remove the outer leaves. Then cut it in half to make it soft and crispy.
• Parmesan cheese. Top the vegetables with shredded or grated Parmesan cheese as soon as they come out of the oven to melt them.

Step by step instructions

1. Combine vegetables with spice mixture. In a large bowl, combine the cauliflower and Brussels sprouts with the olive oil and spices and mix well. Place in the refrigerator to ferment overnight.

2. Place the marinated vegetables on a baking tray. Spread the marinated vegetables on a baking sheet lined with baking paper. Drizzle with extra oil.

3. grill. They are ready when they are fork-tender and starting to brown.

4. Add lemon and sprinkle with Parmesan cheese. Sprinkle the grilled vegetables with lemon and sprinkle with Parmesan cheese. Serve with parsley.

Recipe tips, variations, and substitutions

• Observe the vegetables closely as they roast. Cooking times may vary depending on the oven and the amount of individual vegetables. Test with a fork and wait until the edges begin to brown.
• Change the spices. If you want to change this formula Use fresh thyme instead of rosemary. You can also use fresh garlic cloves, cumin powder, and dried oregano.
• Try cheddar cheese. Use shredded cheddar on hot vegetables. To add flavor to this simple recipe.
• Add other vegetables instead. I love the perfect combination of cauliflower and Brussels sprouts. But you can substitute other vegetables. as desired, such as carrots, broccoli, and zucchini
• add bacon For this dish and some extra protein. Add bacon crumbles to the finished product.

Storage instructions

Store leftovers in an airtight container in the refrigerator. They will last for up to five days.

for best results We recommend reheating leftovers by tossing them in the air fryer or baking at 350 degrees until heated through.

Of course, it’s nearly impossible to achieve that satisfying crunch and texture from reheated grilled vegetables. Therefore, I recommend eating it all on the first night!

Try these other cauliflower and Brussels sprouts recipes.

Have an extra pound of cauliflower or Brussels sprouts? Here are some great recipes. Some parts will be used