Ingredients
Makes 8 servings
步骤1
Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
Step 2
Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.
How would you rate Roasted Brussels Sprouts and Cauliflower with Orange?
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Reviews (14)
Back to TopThis is very popular with one friend who tells me it is the best veggie dish ever - I make it without the cauliflower because that vegetable disagrees with me. I think this is easy and tasty and an unexpected combination. I will make it again, just not every week!
galanga
Las Vegas
4/15/2013
Healthy, easy, interesting flovors. . Served first time with health conscious guests; we all liked it.
ndesutter
2/24/2013
Nothing to write home about, make again or even share with your friends. I thought that the orange flavor was going to brighten the dish and make it a unique style of brussel sprouts; instead, it was sweet. I also expected the vegetables to a little crispy and 'roasted', but they weren't. It wasn't a "bad" recipe, just not something I will make again. I find they come tastier and more crisp on the stovetop and a little butter!
Anonymous
providence, ri
12/16/2012
I used just cauliflower. It was o.k. but not something I will make again. It needs some better flavoring.
jangor
wynnewood, pa
6/22/2012
A very forgiving recipe, and delicious. I had neither cauliflower, shallots nor parsley, but it still came out great. I used 2 pounds of brussels sprouts and had one very large juicy orange; I used all the juice from that orange, which was probably close to 1 cup, but the sprouts absorbed all the juice, and I'm sure they were better for it. I baked them maybe 15 minutes longer, as they were pretty big even when quartered.
Anonymous
Hayward, CA
2/11/2012
Don't skimp on the zest and orange juice because that's what'll make it. I threw some fresh thyme on top at the end and was happy with the result, too. Brussels sprouts aren't everyone's cup of tea, but they make an interesting and healthy side dish for a holiday meal. And if you have the opportunity to buy them on the stem, I recommend it. I used that sucker as a centerpiece right up until I cut the sprouts off to roast. It was a great conversation piece! :)
ccm7g
弗吉尼亚州里士满
12/29/2010
Easy and tasty. I didn't have oranges so substituted clementines. Flavoring is subtle. I had to roast longer than suggested, even with baby brussel sprouts. They need to ccok long enough to lose some of their bitterness.
lrsack
纽约布鲁克林
12/25/2010
We had this for Christmas and eveyone loved it. A healthy easy side dish. IMHO the OJ made it.
Anonymous
South New Jersey
1/18/2008
Still looking for a way to make Brussel Sprouts taste great-personally I would give it one fork but it is likely just the flavor of sprouts dragging it down. I'll look for another veggie side to go with the duck next time around! Christmas 2006
einerson
Hilliard Ohil
12/29/2006
Not a very strong orange flavour. Decent use of both ingredients, but there are probably better recipes out there. Better the next day, the orange flavour intensifies some.
audacity242
Vancouver, WA
11/14/2006
Very good. Used shallots. Used less OJ because was uncertain of taste. Next time I'll use more.
Anonymous
brooklyn,ny
1/1/2005
Really nice change for brussel sprouts and cauliflower. Loved the subtle orange essence. Made this twice now with rave reviews from all at the dinner party.
Maureen
Newtown, PA
12/31/2004
just did not have the taste to warrent makeing it again. We ate it but kids thumbed down it and that is rare for the finest food web site: Epicurious.com
sfb
Sonoma County, NorCal
12/30/2004
Simple to make, but I don't think it went well with the orange.
dbrett480
12/25/2004
