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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This roasted cauliflower and brussels sprouts seems amazing and unique . Thanks for sharing this delicious looking recipe, can’t wait to try this.
★★★★★
Veggies never looked so beautiful! Love this simple, healthy recipe!
This looks so yummy. I love cauliflower but I honestly don’t think I’ve ever had Brussel sprouts. I need to bite the bullet and buy some.
Pleasing you should think of sohtnmieg like that
Yeah that’s what I’m talking about baby–nice work!
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Oh my gosh, this looks so good!! I love Brussels sprouts but have never made them myself. Guess I can try it now!
We love roasted veggies. I try to add them to most of our meals!
That’s great, Neely. thanks for stopping by. Have a great evening 🙂
Nothing prettier than seeing vegetables roasted and served. Plus there is nothing easier to make and serve.
Yes, I agree. This is a simple but tasty recipe. Have a great weekend!
What a stunning color of this dish. Love how easy and full of awesome flavors this is. Will give this is a go sometime soon. 🙂
Aw, thanks friend. If you try it, please let me know how you like it.
This is such a pretty dish! I’ve never actually tried brussel sprouts before but I bet they are yummy roasted!
Shani, I prefer them roasted. I’ve tried other ways and haven’t been able to get used to the taste. I think you’d enjoy this recipe.
I absolutely love the color of this dish! It looks and sounds amazing. I’m going to pin it 😉
Thank you for pinning, Madelain. Have a lovely weekend!
I love how colorful and healthy this is! Will have to give it a try for sure!
Thanks, Jehava. Please let me know how you like it!
I loooove roasted veggies, and this combo is a favorite of mine! I’ve never used the purple cauliflower and I don’t know why, it’s gorgeous!! Great inspiration for a fall veggie.
Roasted veggies are so delicious. Thanks for your kind words. I hope you have a great weekend!
That sounds so good. I love cauliflower in any form. Mashed, boiled, raw, with butte, baked. All so good. Thanks for the recipe.
Thank you, Stephanie!
This is such a pretty and delicious looking vegetable dish! Assuming I can FIND purple cauliflower in my local store or Farmer’s Market, I am definitely going to be making this!
Thank you, Cait. I hope you’re able to find it. It really makes for a pretty, healthy dish. When you make it, please let me know how you like it. Have a wonderful weekend!
Just seeing these colors makes me want to plan a foodie event around them 🙂 This recipe sounds delicious and and would pair very well with a Winter soup.
Ah yes it would, Cynthia. Thank you for your kind words and the great idea 🙂
Such a pretty and colorful dish. It also looks so yummy!
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Thank you, Greta!
This is gorgeous! Some of my favorite colors ever! Love that this is a healthy option for a thanksgiving veggie dish.
Thank you, friend. It would make a good Thanksgiving dish. I’m always looking for ways to introduce some healthy options for the family during the holidays.
Beautiful post Joscelyn! Love both vegetables and they are so good for you!! I love the colors, especially cause fall colors are little dryer than the summer colors!
Thanks, friend! I really love this time of year and the change in colors. I hope you’re having a great week 🙂
I love how colorful this is! I always like tasting the rainbow on my plate. Plus, brussel sprouts is always a winner at my house.
Thank you, Madison!