Roasted Cauliflower and Brussel Sprouts

My Thanksgiving break couldn’t have been lovelier. I spent the entire week in California and all of Thanksgiving day cooking and eating with some of my favorite people. I can hardly believe I’m back in my little apartment, binge watching episodes of Friends. For Thanksgiving, Karl and I signed up to do the turkey, mashed potatoes, stuffing, cranberry sauce, gravy, and desserts. My handsome sous chef did a phenomenal job with the homemade turkey gravy. It was the best gravy I have ever had! If someone asked me for my criteria for the perfect boyfriend, I’d say must have a good sense of humor, must love road trips, and must know how to make delicious turkey gravy from scratch. Oh and must be good at Jeopardy. Next year, I’ll bribe him to share the recipe on S&F. 

I already miss Thanksgiving. My flight back to Massachusetts from California was unfortunately the day after Thanksgiving because plane tickets were need-to-take-out-a-second-mortage expensive. Sadly, I didn’t get to have the glorious Thanksgiving leftovers meal. I was pretty bummed about that, which is why I decided to whip up my own little Thanksgiving meal over the weekend.

My cousin Tuyet made a delicious roasted cauliflower and brussel sprouts side dish on Thanksgiving day. I definitely wanted to incorporate it into my little feast. Along with mashed potatoes, stuffing, and cranberry sauce, I made this incredibly easy, healthy, and delicious side dish (I know, I say that about everything, but I really do mean it!). Sweet red onions, cauliflower, and brussel sprouts covered in minced garlic, olive oil, salt, and pepper. Yum! Just be sure to spread out the veggies evenly on your baking sheet. Try not to overcrowd because that will cause them to steam, not roast and do it in batches if your cookie sheet isn’t big enough. 

Happy belated Thanksgiving! guuuuggghhgggllllull. In case it’s not obvious, that’s my rendition of a turkey gobble. 

Roasted Cauliflower and Brussel Sprouts | Sprig and Flours Roasted Cauliflower and Brussel Sprouts | Sprig and Flours

Roasted Cauliflower and Brussel Sprouts
Prep time
Cook time
Total time
  • 1½ lbs brussel sprouts, trimmed and sliced in half
  • 1 head cauliflower, sliced into bite-size florets
  • 1 small red onion, halved then thinly sliced
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Preheat the oven to 450F degrees. Line a large baking sheet with foil.
  2. Toss all the ingredients in a large bowl, then spread out evenly on the baking sheet.
  3. Roast for 20-25 minutes, then serve warm.
Don't overcrowd the vegetables. Roast in batches if needed.
Nutrition Information
Calories: 845 Fat: 44g Saturated fat: 6g Unsaturated fat: 35g Trans fat: 0g Carbohydrates: 101g Sugar: 29g Sodium: 1531mg Fiber: 39g Protein: 36g Cholesterol: 0mg



  1. Sarah @SavoringSpoon says:

    Hi Connie! Looks like you had a great Thanksgiving! Both pies look so delicious, and that is a very neatly cut turkey!

    The brussel sprouts recipe looks so healthy and delicious. I haven’t been the best at cooking brussel sprouts in the past, but have been seeing more brussel sprout recipes recently and am excited to give it another try! I’ll let you know how it goes when I try your recipe I hope it turns out as yummy as yours!

Leave a Reply