Roasted Brussels Sprouts and Cauliflower with fresh herbs, black pepper. Roasted Veggies Bowl with rosemary, thyme, garlic, black pepper. Vegan Glutenfree Nutfree Soyfree Recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: American, Vegan Glutenfree

Ingredients

  • 1 lb brussels sprouts
  • 1/2 head of cauliflower (, chopped into small/medium florets)
  • 3 carrots (, chopped into 1/2-3/4 inch slices)
  • 1 small zucchini (, sliced into 1/4 inch slices)
  • 3 tsp oil (, neutral oil)
  • 3/4 tsp salt (, or to taste)
  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 1 tbsp fresh rosemary (chopped)
  • 1/2 tsp freshly ground black pepper (, large flakes if possible)

Method

  1. Preheat the oven to 425 deg F (220 C). Chop the veggies and add to a bowl. (You can add more seasonal veggies such as sweet potatoes, butternut, fennel, kohlrabi etc. Add more salt, herbs, garlic, pepper depending on volume).
  2. Add oil and toss well to coat. Add the salt, herbs and black pepper and toss well to coat.
  3. Transfer to a stoneware baking dish. Cover the dish with parchment and bake for 15 mins, Then remove parchment, move the veggies around and continue to bake for 20 to 25 mins or until the veggies are roasted and tender to preference.
  4. Remove from the oven. Taste and adjust salt by sprinkling some more if needed. Add some more black pepper. Serve immediately with lemon juice, or this garlic sauce or this gravy. or as a side, or add to bowls.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.