Ingredients
1 medium head of cauliflower, cut into florets
1 pound Brussels sprouts, trimmed and halved (or quartered if large)
3 tablespoons olive oil
1 teaspoon chili flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper (or more, to taste)
Salt and black pepper, to taste
Optional: 1/2 teaspoon cumin or smoked paprika
Optional: Fresh parsley or cilantro, for garnish
Instructions
Prep Veggies: Wash and thoroughly dry the cauliflower and Brussels sprouts. Cut the cauliflower into florets and trim/halve the Brussels sprouts.
Make Spice Paste: In a small bowl, mix olive oil, chili flakes, garlic powder, onion powder, paprika, cayenne pepper, salt, pepper, and optional cumin or smoked paprika.
Coat Veggies: Toss the cauliflower and Brussels sprouts in a large bowl with the spice paste until evenly coated. Let sit for 15-30 minutes to marinate.
Roast: Preheat oven to 400°F (200°C). Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and crispy.
Serve: Garnish with fresh parsley or cilantro if desired. Serve hot as a side dish.
Notes
Ensure vegetables are fully dry before roasting for crispness.
Don’t overcrowd the baking sheet.
Adjust spices to your preferred heat level.
Marinating the veggies for 15-30 mins allows flavors to absorb.
Use a fork to check for tenderness.
Nutrition
- Serving Size: 4-6