Sunday, June 18, 2017

Roasted brussels sprouts and cauliflower

It is winter here, a season for hearty comfort food, and roasts are high on the agenda.

No good roast is complete without a side of roasted vegetables.  If you don't mind the smell of "stinky" vegetables roasting, and you like brussels sprouts and cauliflower, then you might like this tasty recipe for roasted brussels sprouts and cauliflower that appeared in the June 2017 issue of Mindfood.

It really is quite simple - preheat your oven to 180 degrees Celsius.  Wash, drain and halve 400g brussels sprouts.  Cut a whole cauliflower into florets and wash.  Toss the vegetables with 2 garlic cloves and half a cup of olive oil, season to taste, then roast for 30-40 minutes in the oven. 

Remove from the oven and  allow to cool a little before tossing in a mixture of 1 cup Greek yoghurt, 1 teaspoon ground turmeric, 1 teaspoon grated fresh ginger, 1/2 teaspoon ground cumin and 1 teaspoon ground coriander. 

Garnish with herbs and serve with lemon wedges if desired.


Lorraine @ Not Quite Nigella said...

I'm obsessed with roasted cauliflower. It just roast it and eat it as it is with salt. It becomes so sweet if you roast it a long time.

Kari said...

It's definitely not winter here (about as hot as it gets in England in fact) but, given it is England, I am sure we'll have some cold days again before long - in which case, this idea for a simple roasting mix sounds great.