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Wife Mama Foodie

Making Healthy Taste Good

November 1, 2016

Roasted Cauliflower and Brussels Sprouts

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Balsamic roasted cauliflower and brussels sprouts with garlic and thyme. A simple and healthy side dish which is free of gluten and grains.

Roasted Cauliflower & Brussel Sprouts | Gluten & grain free side. Vegan/paleo friendlyNovember 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.

Roasted Cauliflower & Brussel Sprouts | Gluten & grain free side. Vegan/paleo friendlyI 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. 

Roasted Cauliflower & Brussel Sprouts | Gluten & grain free side. Vegan/paleo friendly
Roasted Cauliflower & Brussel Sprouts | Gluten & grain free side. Vegan/paleo friendly
Roasted Cauliflower & Brussel Sprouts | Gluten & grain free side. Vegan/paleo friendlyThese 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!

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Roasted Cauliflower & Brussels Sprouts


★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 6 servings 1x
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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

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  • Cook Time: 25 mins
  • Category: Side Dish, Gluten-Free

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Filed Under: All Recipes Tagged With: brussel sprouts, brussels sprouts, Cauliflower, Garlic, Gluten Free, Grain Free, Healthy, Paleo, Purple, Roasted, side dish, Sides, Thanksgiving, Vegan, Vegetables

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Reader Interactions

Comments

  1. Samantha says

    September 8, 2022 at 6:07 am

    This roasted cauliflower and brussels sprouts seems amazing and unique . Thanks for sharing this delicious looking recipe, can’t wait to try this.

    ★★★★★

    Reply
  2. Liz @ pumpkin & peanut butter says

    November 7, 2016 at 3:42 pm

    Veggies never looked so beautiful! Love this simple, healthy recipe!

    Reply
  3. Dia All The Things I Do says

    November 5, 2016 at 12:41 pm

    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.

    Reply
    • Micheal says

      November 15, 2016 at 7:15 pm

      Pleasing you should think of sohtnmieg like that

      Reply
    • berufsunfähigkeitsversicherung ohne gesundheitsprüfung 2014 says

      November 22, 2016 at 10:07 am

      Yeah that’s what I’m talking about baby–nice work!

      Reply
    • autofinanzierung kredit ändern says

      February 8, 2017 at 9:34 am

      Salam, ada cawangan di kawasan Kajang/Cheras-Bandar Tun Hussein Onn? Saya sudah berumur 36 tahun dan ingin belajar memandu semula (dulu belajar separuh jalan). Terima kasih.

      Reply
  4. Emily says

    November 4, 2016 at 2:31 am

    Oh my gosh, this looks so good!! I love Brussels sprouts but have never made them myself. Guess I can try it now!

    Reply
  5. Neely Moldovan says

    November 3, 2016 at 4:14 pm

    We love roasted veggies. I try to add them to most of our meals!

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:22 pm

      That’s great, Neely. thanks for stopping by. Have a great evening 🙂

      Reply
  6. candy says

    November 3, 2016 at 12:37 pm

    Nothing prettier than seeing vegetables roasted and served. Plus there is nothing easier to make and serve.

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:21 pm

      Yes, I agree. This is a simple but tasty recipe. Have a great weekend!

      Reply
  7. Anu - My Ginger Garlic Kitchen says

    November 3, 2016 at 12:09 pm

    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. 🙂

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:20 pm

      Aw, thanks friend. If you try it, please let me know how you like it.

      Reply
  8. Shani | Sunshine & Munchkins says

    November 3, 2016 at 11:44 am

    This is such a pretty dish! I’ve never actually tried brussel sprouts before but I bet they are yummy roasted!

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:19 pm

      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.

      Reply
  9. Madelain says

    November 2, 2016 at 1:03 pm

    I absolutely love the color of this dish! It looks and sounds amazing. I’m going to pin it 😉

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:17 pm

      Thank you for pinning, Madelain. Have a lovely weekend!

      Reply
  10. jehava says

    November 2, 2016 at 11:00 am

    I love how colorful and healthy this is! Will have to give it a try for sure!

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:16 pm

      Thanks, Jehava. Please let me know how you like it!

      Reply
  11. Kelly says

    November 2, 2016 at 10:58 am

    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.

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:15 pm

      Roasted veggies are so delicious. Thanks for your kind words. I hope you have a great weekend!

      Reply
  12. Stephanie Jeannot says

    November 2, 2016 at 10:39 am

    That sounds so good. I love cauliflower in any form. Mashed, boiled, raw, with butte, baked. All so good. Thanks for the recipe.

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:14 pm

      Thank you, Stephanie!

      Reply
  13. Cait Weingartner says

    November 2, 2016 at 12:28 am

    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!

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:11 pm

      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!

      Reply
  14. Cynthia Williamston says

    November 1, 2016 at 11:17 pm

    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.

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:10 pm

      Ah yes it would, Cynthia. Thank you for your kind words and the great idea 🙂

      Reply
  15. Greta says

    November 1, 2016 at 8:56 pm

    Such a pretty and colorful dish. It also looks so yummy!

    Greta | http://www.gretahollar.com

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:09 pm

      Thank you, Greta!

      Reply
  16. Minna Lee says

    November 1, 2016 at 3:21 pm

    This is gorgeous! Some of my favorite colors ever! Love that this is a healthy option for a thanksgiving veggie dish.

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:08 pm

      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.

      Reply
  17. Amisha says

    November 1, 2016 at 2:35 pm

    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!

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:06 pm

      Thanks, friend! I really love this time of year and the change in colors. I hope you’re having a great week 🙂

      Reply
  18. Madison Elkin says

    November 1, 2016 at 1:04 pm

    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.

    Reply
    • Joscelyn | Wifemamafoodie says

      November 3, 2016 at 11:03 pm

      Thank you, Madison!

      Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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