Roasted Brussels Sprouts and Cauliflowerare an easy and healthy vegetable side dish that the whole family will love to eat.

Image of roasted Brussels sprouts and cauliflower on a white plate with a black rim on a white napkin with black accents.

Looking for an easy way to round out a meal or a healthy option to add to the table at dinner? Roasted veggies are the way to go.

The high temperature brings out a natural sweetness. Oven roasting also produces a tender, yet not mushy vegetable. Plus it couldn’t be easier!

Roasted Brussels sprouts and cauliflower are the perfect side to almost any protein, includingSlow Cooker Chicke n Legs,Oven Pork Chops, andPot Roast. You can also add these to my shavedBrussels Sprout Salad!

Image of roasted Brussels sprouts and cauliflower on a white enamelware baking sheet resting on a white napkin with black accents.

Why You’ll Love This Recipe

It is a super easy side dish thatgoes well with chicken, pork, beef, and more.
Roasted Brussels sprouts and cauliflowerreheat great so they make wonderful leftovers.
You only need afew simple ingredientsto make this tasty side.
Theytaste amazing– almost like a vegetable candy.

Recipe Ingredients

Cauliflower
Brussels sprouts:these should be fresh
Olive oil
Salt and pepper
Fresh lemon juice:this is optional

See the recipe card below for full information on ingredients and quantities

How to Make Roasted Brussels Sprouts and Cauliflower

Step #1.Cut the half of the cauliflower florets off of the head and trims the end off of each Brussels sprouts and then cut them in half.
Step #2.Throw the the veggies, olive oil, and salt and pepper in a large bowl and toss to coat.
Step #3.Put the vegetables on anunlinedbaking sheet making sure the cut side of each Brussels sprout is down.
Step #4.Bake in the oven at 450 degrees 15-20 minutes. Squeeze a little lemon juice over the top when they are done.

Recipe FAQs

How do you make crispy Brussels sprouts?

The key to super crisp veggies is to roast them in a really hot oven and do not line the pan they are baked in.

Do I have to include both Brussels sprouts and cauliflower?

You certainly don’t have to. If you only like one or only have one on-hand, this recipe will still work. Just double the amount of the vegetable you do use.

Can I add other vegetables to this recipe?

No. This recipe was designed for Brussels sprouts and cauliflower. Other vegetables, like carrots and potatoes, may need shorter or longer cooking times so it won’t work to put them together.

Why does the baking sheet have to be unlined?

Direct contact with your hot pan is the secret to that golden brown edge on your sprouts. If you line the baking sheet with parchment paper or a silicone mat, you won’t get those delicious crispy edges.

What kind of baking sheet should I use?

I swear by this enamelware baking sheet. Everything bakes evenly on it, and it cleans up so well! Plus, it’s so pretty you can serve off of it.

Image of roasted Brussels sprouts and cauliflower on a white enamelware baking sheet with a blue rim and a fork.

Expert Tips

Look for Brussels sprouts that are about two inches longand are bright green with no dark blemishes.
You can use another neutral oilfor this recipe if you prefer.
Don’t worry if you don’t have a lemon. It’s great on them but the roasted Brussels sprouts and cauliflower are still good without it, too.
Store leftovers in the refrigeratorand use within three days.