Balsamic roasted cauliflower and brussels sprouts with garlic and thyme. A simple and healthy side dish which is free of gluten and grains.
November is finally here and with it has come a deluge of recipe ideas for our Thanksgiving meal. We typically have a variety of vegetable dishes, some green and some starchy. I wanted to spice up our menu a bit this year, steering away from our typical dish of sautéed green beens and bring a colorful and tasty dish to the table.
I saw this head of purple cauliflower at Whole Foods, which looked like regular cauliflower that had been bathed in lavender dye, and knew I had to make something with it. The color was just too pretty to pass up.
I decided to pair it with some brussels sprouts, which isn’t usually one of my favorite vegetables, but are actually quite delicious roasted. I flavored them both with garlic, fresh thyme, and balsamic vinegar—such delicious additions to roasted veggies.
These roasted cauliflower and brussels sprouts turned out to be a beautiful melody of flavor and the colors are quite pleasing to the eyes too! It’s the perfect side to most any meal and would definitely be a lovely addition to your Thanksgiving table. Enjoy!
Roasted Cauliflower & Brussels Sprouts
- Total Time: 25 mins
- Yield: 6 servings 1x
Description
Balsamic roasted cauliflower and brussels sprouts with garlic and thyme. A simple and healthy side dish which is free of gluten and grains.
Ingredients
- 1 small head cauliflower, cut into florets (I used purple cauliflower found at Whole Foods)
- 1 pound brussels sprouts, larger pieces sliced in half
- 6 garlic cloves, peeled and crushed
- 6 sprigs thyme
- salt and pepper
- 2–3 tablespoons melted coconut oil
or avocado oil
- 1–2 tablespoons balsamic vinegar
or 
Instructions
- Preheat oven to 400F. Place cauliflower, brussels sprouts, and garlic onto a large baking sheet
. Remove thyme leaves from their stems and sprinkle over the vegetables. Drizzle with oil and toss mixture together to evenly coat and sprinkle with plenty of salt and pepper.
- Place pan into the preheated oven and bake for 25-35 minutes. Remove pan after about 15-20 minutes and toss vegetables with balsamic vinegar. Return to the oven to finish baking.
- May need more or less time, depending on the size of your vegetables. Keep a close eye after 20-25 minutes minutes to prevent burning.
. Remove thyme leaves from their stems and sprinkle over the vegetables. Drizzle with oil and toss mixture together to evenly coat and sprinkle with plenty of salt and pepper.- Cook Time: 25 mins
- Category: Side Dish, Gluten-Free
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