Sprouts Cauliflower Medley

Elevate your vegetable game with this vibrant Sprouts Cauliflower Medley, a roasted veggie masterpiece that balances flavors and textures beautifully. This easy and nutritious recipe combines tender Brussels sprouts and cauliflower florets roasted to perfection with olive oil, paprika, and a touch of seasoning, creating golden, caramelized edges. A drizzle of garlic-infused lemon-honey sauce amplifies the flavor with a zingy and subtly sweet finish, while fresh parsley and slivered almonds provide the final layer of freshness and crunch. Not only is this dish packed with wholesome ingredients, but it also comes together in just 40 minutes, making it a perfect choice for a quick, healthy side dish or a satisfying vegan main course. Whether you’re hosting a dinner party or simply looking for a nourishing meal idea, this Sprouts Cauliflower Medley is guaranteed to impress.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Brussels sprouts
• 1 medium head Cauliflower
• 3 tablespoons Olive oil
• 3 medium Garlic cloves
• 1 tablespoon Lemon juice
• 1 teaspoon Honey
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley
• 2 tablespoons Slivered almonds

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Step 2

Rinse the Brussels sprouts, trim the stems, and cut them in half lengthwise. Set them aside.

Step 3

Cut the cauliflower into bite-sized florets and rinse thoroughly.

Step 4

In a large mixing bowl, combine the Brussels sprouts and cauliflower. Add 2 tablespoons of olive oil, paprika, salt, and black pepper. Toss well to coat the vegetables evenly.

Step 5

Spread the seasoned vegetables evenly on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting.

Step 6

Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are golden and tender with slightly crisp edges.

Step 7

While the vegetables are roasting, finely mince the garlic and heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.

Step 8

Sauté the garlic in the skillet for 1-2 minutes until fragrant but not browned. Remove from heat, and stir in the lemon juice and honey.

Step 9

Once the vegetables are roasted, transfer them to a serving bowl. Drizzle the garlic-lemon-honey mixture over the top and toss gently to combine.

Step 10

Sprinkle the roasted vegetables with fresh parsley and slivered almonds for a burst of freshness and crunch.

Step 11

Serve warm as a side dish or a light vegan main course.

Nutrition Facts

Serving size	(884.0g)

Amount per serving	% Daily Value*
Calories	953.5

Total Fat 71.8g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3105.6mg	0%
Total Carbohydrate 63.4g	0%
Dietary Fiber 27.3g	0%
Total Sugars 18.7g
Protein 32.3g	0%

Vitamin D 0IU	0%
Calcium 323.8mg	0%
Iron 7.0mg	0%
Potassium 1965.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 12.6%

Carbs: 24.6%