Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook
Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook might be just the side dish you are searching for. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 105 calories. This recipe serves 4. For $1.14 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 11 person were impressed by this recipe. Head to the store and pick up aioli, radishes, kosher salt, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is brought to you by Serious Eats. It is perfect for Christmas. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is excellent. Similar recipes include Roasted Brussels Sprouts with Srirachan Aioli – 3 Points, Oven Roasted Brussels Sprouts with Lemon Aioli, and Roasted Brussels Sprouts & Cauliflower.
Servings: 4
Ingredients:
Garlic Aïoli for dipping
Freshly ground black pepper
8 ounces Brussels sprouts, trimmed and halved
12 ounces cauliflower (about 1/2 large head), trimmed, halved, and cut into 1-inch pieces
1 tablespoon vegetable or grapeseed oil, or any other oil with a high smoke point
1 teaspoon kosher salt
8 ounces radishes, trimmed and quartered
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
Procedures 1 Place an oven rack in the center of the oven and preheat the oven to 425°F. 2 Mix the radishes, Brussels sprouts, and cauliflower in a large bowl and toss with the oil, salt, and a generous amount of black pepper. Spread the vegetables on a large baking sheet in a single layer. Roast for 18 to 25 minutes, or until tender with blackened, crisped edges, stirring every 8 to 10 minutes. Remove the vegetables from the oven. Taste and season with additional salt and pepper, if desired. 3 Serve immediately with a spoonful of Garlic Aïoli for dipping.TIPS FOR ROASTING VEGETABLESWhile this recipe explains how to prepare one particular mix of vegetables in the oven, the process can be extended to nearly any vegetable. The main key to roasting any vegetable is to cut the vegetable pieces the same size so they all cook at the same rate. Don’t be afraid to roast at high heat—up to 425°F—and to let the vegetables get a little blackened around the edges to develop flavor.
Step by step:
1. 1
2. Place an oven rack in the center of the oven and preheat the oven to 425°F.
3. 2
4. Mix the radishes, Brussels sprouts, and cauliflower in a large bowl and toss with the oil, salt, and a generous amount of black pepper.
5. Spread the vegetables on a large baking sheet in a single layer. Roast for 18 to 25 minutes, or until tender with blackened, crisped edges, stirring every 8 to 10 minutes.
6. Remove the vegetables from the oven. Taste and season with additional salt and pepper, if desired.
7. 3
8. Serve immediately with a spoonful of Garlic Aïoli for dipping.TIPS FOR ROASTING VEGETABLESWhile this recipe explains how to prepare one particular mix of vegetables in the oven, the process can be extended to nearly any vegetable. The main key to roasting any vegetable is to cut the vegetable pieces the same size so they all cook at the same rate. Don’t be afraid to roast at high heat—up to 425°F—and to let the vegetables get a little blackened around the edges to develop flavor.
Nutrition Information:
covered percent of daily need
