Name: Oven-Roasted Cauliflower, Brussels, and Broccoli
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Cauliflower, stemmed and cut into small florets - 1 large head; Broccoli, cut into bite-sized florets - 1 pound; Brussels sprouts, trimmed and halved - 1 pound; Extra-virgin olive oil - 3 tablespoons; Salt - 1 tablespoon; Freshly ground black pepper - 2 teaspoons

Oven-Roasted Cauliflower, Brussels, and Broccoli

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Oven-Roasted Cauliflower, Brussels, and Broccoli

1. Cauliflower, stemmed and cut into small florets - 1 large head

2. Broccoli, cut into bite-sized florets - 1 pound

3. Brussels sprouts, trimmed and halved - 1 pound

4. Extra-virgin olive oil - 3 tablespoons

5. Salt - 1 tablespoon

6. Freshly ground black pepper - 2 teaspoons

How to cook deliciously - Oven-Roasted Cauliflower, Brussels, and Broccoli

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.

2. Stage

Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.

3. Stage

Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.

4. Stage

Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.

5. Stage

Remove from the oven and allow to rest 2 to 3 minutes before serving.