If you’re on the hunt for an easy, healthy, and above all, TASTY recipe for veggies, you’ve come to the right place. These fresh Brussels sprouts and cauliflower get their punch from a flavorful dressing and oven-roasted goodness. You can adjust the spice to your liking by tweaking the amount of paprika, or throwing some cayenne pepper in the mix.
This recipe is also great because you can prep it and put it in the oven, then cook up the rest of your meal while it roasts.
1 pound Brussels sprouts
1 head of cauliflower
1 medium yellow or red onion
4 cloves garlic
1/4 cup olive oil
1/4 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon hot paprika
Preheat oven to 425 Fahrenheit. Trim the stems off the sprouts and remove any soiled outer leaves. Slice each sprout in half lengthwise and place in a 9-inch by 13-inch baking dish. Cut cauliflower florets away from the stalk, and slice them into nearly-bite-sized pieces. Add to baking dish.
Trim ends off onion and score the outer skin from end to end so that it peels off easily. Set down so that it rests on one end and slice in half, then lay each half flat side down and slice into 1/4 inch half moons. Separate slices and layers and scatter over baking dish.
In a small bowl, combine oil, salt, curry, and paprika, and whisk to mix thoroughly. Pour the mixture over the vegetables in the baking dish and stir to coat thoroughly. If you want to tone down the spice, try sweet paprika instead of hot, and if you want to pump up the spice try sprinkling in some cayenne pepper.
Roast for 25-30 minutes, stirring at 5-10 minute intervals, until vegetables and tender enough to be easily speared by a fork. Remove from oven and serve hot. Enjoy!