Roasted Cauliflower, Brussels Sprouts and Red Onions

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This is simply one of the best ways to enjoy cauliflower and brussels sprouts when the days are dull and cold.

Yield: 4-5


  • 1 small head cauliflower, divided into florets
  • 2 red onions, quartered
  • 200g brussels sprouts, halved lenthways
  • salt and freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey


Preheat the oven to 200┬░C.
Arrange the cauliflower, onions and Brussels sprouts in a single layer in a large roasting pan.
Drizzle over the oil and season generously with salt and freshly ground black pepper.
Cook for 25-30 minutes or until the onions are tender and the vegetables are starting to colour.
10 minutes before the end of cooking pour over the combined balsamic vinegar and honey.


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